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 |
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 | 3 |
homemade charcuterie: coppa, lonza and lardo | 18 |
yellow beetroot, smoked sabayon | 12.5 |
deep fried potato cake, yoghurt, water cress | 12.5 |
smoked oyster mushroom, creamed shallots, sunflower seeds | 15 |
fresh spaghetti, tuna heart, yolk | 18 |
bbq monkfish, peas, beurre blanc | 29.5 |
bbq pork neck, rhubarb, cucumber | 29.5 |
desserts | |
fresh strawberries, magnolia | 9 |
grapefruit sorbet | 9 |
homemade and aged cheese, hazelnut praline | 10 |
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 | |
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 |