The Menu

Hazelnut romesco, preserved lemon, burnt butter.

Hand-cut dry-aged sirloin, cured egg yolk, sourdough crisps.

Herb oil, gold leaf, preserved lemon.

Whipped goat cheese, honeycomb, toasted pine nuts.

Aged parmesan, brown butter, shaved Périgord truffle.

Smoked marrow butter, truffle jus, microgreens.

Saffron fumet, baby leeks, oscietra caviar.

Spiced honey, parsnip purée, blackberry reduction.

Charred capers, brown butter, aged sherry vinegar.

Single-origin chocolate, 24k gold, olive oil ice cream.

Vanilla crème anglaise, caramelized almond.

Aged comté, roquefort, brillat-savarin, quince paste.

Ambonnay, France. Grand Cru. By the glass.

Puligny-Montrachet, 2019. Half bottle.

Cold-brew espresso, Mr Black, vanilla.

Four-course botanical selection.