Seasonal · Changes weekly
The menu
Plates are made to share. We suggest three to four per person. Ask us about allergens and we’ll guide you.
Snacks
Nori crisps, whipped cod roe
7
Marinated olives, yuzu kosho
VG
GF
6
Sourdough, cultured butter, furikake
V
5
Small plates
Sea bream crudo, yuzu, olive oil, shiso
GF
16
Charred leeks, miso butter, hazelnut
V
12
Burrata, dashi tomatoes, basil oil
V
GF
14
Chicken karaage, lemon, aioli
13
From the grill
Lamb shoulder, black garlic, preserved lemon
GF
28
Whole sea bass, chilli, soy, fennel
GF
32
Aubergine, white miso, pomegranate
VG
GF
19
Sweet
Sesame panna cotta, roasted fig
GF
10
Matcha tiramisu
V
9
Olive oil ice cream, sea salt
V
7
Drinks
Sake flight (3 × 60 ml)
18
House spritz, yuzu & vermouth
11
Natural wines by the glass
from 9
Cold brew hojicha
5
Tonight
Plates are made to share. We suggest three to four per person. Ask us about allergens and we’ll guide you.
3–4
plates per person
Sake flight (3 × 60 ml)
+ 18
