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We don't print it in advance — the kitchen rewrites what it can serve at the producer's peak.
Our signature tasting. Two amuse, three savoury, two dessert, an after.
Curated by our sommelier — mostly natural, mostly small-grower.
A regional plate with house preserves. Add-on, $24.
Buy-out for 12–24 guests. Bespoke menus, full restaurant minimum spend.
From a dripping tap to a full re-pipe.
Priced by the hundred grams, shown to you raw before it goes anywhere near the grill.
The fat does the work. Forty-five days on the bone, cooked hot and rested long. Ask for the cap.
On the menu
Strip and fillet on one bone, for two or three. Sixty days, carved at the table.
On the menu
The quiet one. Seared in beef fat, finished with a bone-marrow butter. Never past medium.
On the menu
A kilo and change on a long rib. Ninety days when we have it. Book it when you book the table.
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