fougasse with herbs de provence with chili oil 10

prawn with txistorra and cherry 12

mackerel à la grecque 15

petit l’apero of marinated olives, mixed nuts and speck 12

farinata ‘ripiena’ with black olive tapenade and burrata 16

tuna crudo with salsify ‘vichyssoise’ and crispy shallots 24

pan-roasted porcini with leek, sauce vin jaune and a fried egg 24

fennel and celery salad with walnuts, dates and comté 16

marigold ‘caesar’ with gin-washed trout roe 18

tortelle with guinea hen, caramelized onion and parmesan 27

maltagliata with rabbit confit, fennel and pecorino 28

celeriac ‘parmigiana’ with pistachio, brown butter and lemon 35

cod with sauce ‘grenobloise’ with hazelnuts, agretti and treviso 38

poulet rouge ‘under a brick’ with roasted roots and salsa verde 38

hanger steak with crushed potatoes, stilton, horseradish and sorrel 46