The menu

Dry-aged beef, black truffle aioli, caramelised onion and Comte on a sesame bun.

Flame-grilled beef patty, aged cheddar, house pickles, burger sauce, toasted brioche bun.

Double patty, maple bacon, smoked gouda, crispy onion and a bourbon barbecue glaze.

Buttermilk chicken thigh, slaw, pickled cucumber and chipotle mayo.

San Marzano tomato, fior di latte, fresh basil and olive oil on 48h fermented dough.

Double pepperoni, chilli honey, oregano and mozzarella.

Mozzarella, gorgonzola dolce, taleggio and pecorino with walnut and honey.

Roast chicken, red onion, sweetcorn, mozzarella and a light cream base.

Tomato, cucumber, red onion, kalamata olives, barrel-aged feta and oregano.

Baby gem, sourdough croutons, 24-month parmesan and anchovy dressing.

Sushi-grade salmon, sushi rice, edamame, avocado and sesame soy dressing.

Freekeh, roasted squash, chickpeas, kale and a lemon tahini dressing.

Triple-cooked fries, truffle oil, parmesan and chopped parsley.

Six panko-crusted mozzarella sticks with marinara dip.

Seventy percent dark chocolate ganache layer cake with a sea salt finish.

Fudgy brownie, salted caramel swirl, cocoa nib crumb.

Baked vanilla cheesecake on a butter biscuit base with berry compote.

Eighteen hour steeped single origin, served over ice.

Alphonso mango, banana and coconut water, blended to order.

Sicilian lemons, cane sugar and mint, shaken with crushed ice.

Hibiscus and forest berry infusion, lightly sweetened.

Sourdough, smashed avocado, chilli flakes, lemon and poached egg.