FIRST

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 – lemon and olive oil, chickpea and tahini, arugula and shaved fennel salad  18

beef carpaccio – aioli with vegetable ash, stoney paradise coronation grapes, arugula and potato chips, pecorino al tartufo  19

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