Menu
Bread + butter 4.5
Pickles + ferments 6.5
Almonds 4.5
Pissaladière 6.5
Labneh, courgette ribbons, pine nuts + za’atar oil 13
Preserved tomatoes, butterbeans, new season garlic + sourdough 14
Asparagus + romesco 16
Mackerel under oil, piatone beans + gribiche 15
‘Risi e Bisi, parmesan + mint 16
Rose veal, agretti, shallots + anchovy 18
Red mullet, saffron braised leeks, pink fir potatoes + aioli 26
Pork neck steak, borlotti beans, spring leaves + salsa verde 26
Namoura 4
Meringue, poached rhubarb, whipped yoghurt + pistachio 10
Coffee and mascarpone mille-feuille + cocoa 11