mixed nuts       5

marinated olives       8

babette’s sourdough with beurre sarrazin       10

cantabrian anchovies      12

finocchiona         12

farinata with ceci verde, sugar snap peas and ubriaco rose 16

crispy portuguese fish dumplings with olives and guandilla peppers        18

asparagus à la plancha with sauce gribiche, celery and bottarga       18

boudin blanc stuffed mushrooms with lardons and cabbage        21

roasted scallops with salsify, orange and green peppercorn         24

roasted and marinated beets with chicories, apple and horseradish         16

marigold ‘caesar’, gin-washed trout roe         16

bucatini with blue crab, sugar snap peas and chili           28

gnocchi with nettles, green garlic  and xo sauce         28

celeriac ‘parmigiana’ with pistachio, mint and preserved lemon          32

poulet rouge ‘under a brick’ with roasted savoy cabbage, yogurt, salsa verde 36

txistorra sausage with pommes puree and piquillo peppers 36