Catalogue

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

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

Eighteen hour steeped single origin, served over ice.

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

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

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

Double pepperoni, chilli honey, oregano and mozzarella.

Fudgy brownie, salted caramel swirl, cocoa nib crumb.

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

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

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

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

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

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

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

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

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

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

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

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

Hibiscus and forest berry infusion, lightly sweetened.

Six panko-crusted mozzarella sticks with marinara dip.