The content below is for indicative purpose only.
| homemade sourdough bread, kefir butter, olives | |
| aperitif | |
| sparkling Touch of light 2023, Niloufar, Catalonia, Spain | 8.5 |
| cider Le Poiré, pear, Normandy, France | 8.5 |
| gin tonic | 12 |
| Misty cocktail with our own vermouth | 10 |
| homemade soda varying | 8.5 |
| 3 course menu | 49.5 |
| 4 course menu | 55 |
| 5 course menu | 65 |
| wine pairing | 40 |
| pairing wines, by the glass | 8.5 |
| à la carte | |
| oyster, horseradish, cucumber | 3 |
| homemade charcuterie: coppa, guanciale and lardo | 18 |
| yellow beetroot terrine, smoked sabayon, hazelnut | 15 |
| smoked oyster mushroom, creamed shallots, sunflower seeds | 15 |
| bbq hamachi, peas, sea lavender, beurre blanc | 32 |
| bbq pork neck, white asparagus, rhubarb | 32 |
| desserts | |
| tiramisu | 9 |
| choux, pastry cream | 9 |
| homemade and aged cheese, hazelnut praline, oat biscuit | 15 |
| St. Romain coffee Burgundy, France | |
| espresso/coffee | 3.5 |
| double espresso | 5 |
| cappuccino | 4 |
| Postcard Teas London, UK | |
| green tea: sencha - Japan | 4 |
| oolong tea: anxi ti guan yin - China | 4 |
| black tea: sacchma - Iran | 4 |
| digestives and sake | |
| La Vieille Prune (42%) — Louis Roque, Dordogne | 8 |
| Noix de Pays d ́Oc (17%) — Laurent Cazottes, Occitania | 8 |
| Mii No Umeshu (10%) Mii No Kotobuki - Fukuoka, Japan | 7 |
| Yoigokochi Yuzu 2020 (7%) Tsuru Ume - Hyõgõ, Japan | 6 |
| Natsu mikan (7%) Heiwa Shuzō - Wakayama, Japan | 6 |