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Sample Tasting Menu

  • 7 Course Tasting Menu

  • TARTARE

    Beef, radish, yuzu mayo, salted Cornish caviar      
    C: Cabernet Franc 'No es Pituko', Curico Valley, Viña Echeverría (Chile)
    P: Barolo 'Patres', San Silvestro (Italy)

  • OCTOPUS

    Barbecued octopus, butternut, broccoli      
    C: Sauvignon Blanc 'Origin', Marlborough, Saint Clair (New Zealand)
    P: Barrel Fermented Sauvignon Blanc, Lismore Estate (South Africa)

  • BEETROOT

    Cannelloni, goat’s curd, beetroot textures      
    C: Brouilly, Olivier Ravier Beaujolais (France)      
    P: Pinot Noir 'Ad Hoc Cruel Mistress', Larry Cherubino (Australia) 

  • BASS

    Curried salted cod, ackee, Romanesco, celery  
    C: Sancerre, Domaine Merlin-Cherrier (France) 
    P: Pouilly-Fumé, Château de Tracy (France) ​

  • PORK

    Iberico loin, Stornoway black pudding, rosti, chimichurri      
    C: Pinotage, Breedekloof, Olifantsberg (South Africa)      
    P: Chateau Leoville Barton, Léoville Barton, Saint-Julien (France)

  • PISTACHIO

    Warm sponge, tonka custard, kirsch cherries      
    C:  Essensia, Orange Muscat, California (USA)      
    P: Late Harvest Gewurztraminer Terminum Tramin (Italy)

  • CHEESE

    Cashel Blue mousse, rum loaf, quince jelly, truffle honey      
    C: Colheita Port, Douro, Barros (Portugal)     
    P: Kopke 30 years old Tawny Port, matured in wood (Portugal) ​