Cooked with the seasons, presented with clarity

Slow-simmered tomato & pepper stew, baked eggs, whipped feta, warm sourdough.

Grilled country loaf, whipped ricotta, thyme honey, toasted walnuts, figs.

House-cured salmon, labneh, pickled shallot, capers, seeded rye.

Freekeh, roasted squash, soft egg, avocado, herb tahini.

Za’atar, olive oil, sea salt, warm from the oven.

Smoked baba ganoush, pomegranate, pine nuts, mint.

Griddled halloumi, hot honey, orange, rosemary.

Spiced lamb skewers, garlic yoghurt, sumac onions.

Half chicken, preserved lemon, giant couscous, charred greens.

Wild salmon, saffron orzo, fennel, salsa verde.

Pearl barley, forest mushrooms, aged parmesan, truffle oil.

Red wine braise, olive-oil mash, roasted root vegetables.

Olive oil sponge, orange blossom cream, crushed pistachio.

Laminated 3-day dough, deep golden, impossibly flaky.

Salted caramel, cocoa nib, crème fraîche.

Rustic butter pastry, market fruit, vanilla bean.

Our signature blend — caramel, cocoa, orange peel.

Double espresso, steamed milk, fresh-ground cardamom.

House-brewed, lightly sweetened, garden mint.

Rotating low-intervention selection — ask your server.