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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