FIRST

sunchoke soup – sunflower seeds, first press olive oil  15

glorious organics green leaf salad – pickled grapes, elderflower vinaigrette  18

parmesan soufflé – twice-cooked – spinach and fresh cream  18

burrata from puglia – salad of fresh orange, lemon and endive, hazelnuts, olive oil – parmigiano reggiano   21

crispy fried humboldt flying squid – hummus, arugula and fennel salad  19

beef carpaccio – summer truffle and truffle aioli
arugula, pecorino al tartufo  21

salumi misti – a selection of oyama preserved meats – pickled seasonal vegetables and grilled sourdough  23