The content below is for indicative purpose only.
homemade sourdough bread, kefir butter, olives | |
aperitif | |
sparkling Donati Camillo, Malvasia 2023, Emilia-Romagna, Italy | 8.5 |
cider Le Poiré, pear, Normandië | 8.5 |
Misty cocktail with our own vermouth | 10 |
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 | 3 |
homemade charcuterie: coppa, lonza and lardo | 18 |
beetroot terrine, tamari, hazelnut | 15 |
sourdough pizza with mozzarella, nduja and radicchio | 15 |
sourdough pizza with tuna heart and egg yolk | 15 |
bbq squid, potato cake, brurre blanc | 29.5 |
desserts | |
rhubarb sorbet, rhubarb granita | 9 |
chocolate sorbet, fleur de sel | 9 |
wild is the wind, hazelnut praline, cracker | 15 |
MOK coffee roasters Brussels, Belgium | |
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 | |
Grappa di Papa (45%) | 8.5 |
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 |