Tonight’s menu · Autumn 2026
Eat what suits you.
Tap what you eat and anything that doesn’t fit fades out. Tap a dish to see every allergen in it. The menu changes with the market, so this page does too.
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Snacks
While you decide
Rosemary, flaky salt, cultured butter.
Warm, with orange peel and fennel seed.
Smoked paprika, lime, a lot of crunch.
Cured yolk, capers, shallot, grilled sourdough.
Anchovy honey, chili, lemon.
Small plates
Order two or three
Late tomatoes, basil oil, grilled bread on the side.
Chili, mint, olive oil, flaky salt.
Harissa yogurt, hazelnut dukkah.
Horseradish, pickled shallot, rye crumb.
Green chili, cucumber, yuzu kosho.
Brown butter, crispy sage, toasted hazelnut.
Crushed potato, salsa verde, lemon.
Large plates
Built to share
Schmaltz potatoes, salsa verde, pan juices.
Green peppercorn sauce, watercress.
Shaved fennel, charred lemon, herbs.
Parmesan, thyme, crispy shallots.
Soft polenta, gremolata.
Black bean glaze, charred greens, rice.
Sides
For the table
Garlic aioli.
Buttermilk, chives, radish.
House chili crisp, scallion.
Lemon, olive oil.
Desserts
Worth the wait
Fresh figs, crème fraîche, honey.
Sea salt, hazelnut praline.
Bay leaf ice cream.
Ask what’s churning today.
Drinks
Low, no and natural
Tomato leaf, verjus, soda. No alcohol.
Gin, bitter aperitivo, sweet vermouth.
Rebula, Goriška Brda, Slovenia. By the glass.
House vinegar, sparkling water. No alcohol.
Vodka, cold brew, coffee liqueur.
Our kitchen handles nuts, gluten, dairy and shellfish. The filter is a guide, not a guarantee. Please tell your server about any allergy and we’ll cook with care.