The content below is for indicative purpose only.
| aperitif | |
|---|---|
| sparkling Malvasia il mio 2023, Emilia Romagna | 7.5 |
| cider Von Hexen & Feen 2022, Franken | 7.5 |
| Misty our own vermouth | 8 |
| homemade sourdough bread, kefir butter, olives | |
| 5 course menu | 59.5 |
| 5 course menu vegetarian | 49.5 |
| wine pairing | 37.5 |
| single glass of wine from the pairing | 7.5 |
| à la carte | |
| oysters, pancetta, chives | 3 |
| homemade charcuterie: coppa, pancetta, finocchiona | 18 |
| sea bass, radish, lime pickle | 15 |
| fish rillette, sesam cracker, bbq radicchio | 15 |
| fresh spaghetti, tuna heart, yolk | 18 |
| bbq hamachi, celeriac, mushrooms, bergamot | 28 |
| duck breast, duck adana, cabbage, jus | 28 |
| desserts | |
| fig leaf ice cream | 5 |
| chocolate terrine, fleur de sel | 8 |
| homemade and aged cheese, cedro | 15 |
| Postcard Teas | |
| green tea: sencha - Japan | 4 |
| oolong tea: anxi ti guan yin - China | 4 |
| black tea: sacchma - Iran | 4 |
| buckwheat: soba cha - Japan | 4 |
| digestives and sake | |
| Calvados (40%) | 8.5 |
| Grappa di Papa (45%) | 8.5 |
| La Vieille Prune (42%) — Louis Roque, Dordogne | 8 |
| Noix de Pays d ́Oc (17%) — Laurent Cazzotes, Occitania | 8 |
| Coings Sauvages (18%) — Laurent Cazzotes, Occitania | 10 |
| Guignes & Guins (18%) — Laurent Cazzotes, Occitania | 12 |
| Mii No Umeshu (10%) Mii No Kotobuki - Fukuoka, Japan | 7 |
| Yoigokochi Yuzu 2020 (7%) Tsuru Ume - Hyõgõ, Japan | 6 |