Zagat

with preserves

with strawberries and cream

with rosewater and sweet tahini yogurt

two poached eggs on greek yogurt with kirmizi biber butter

green beans, avocado, toasted pecans and baby gem with pomegranate molasses and avocado oil vinaigrette

with fresh ricotta, mango salad and ginger-lime syrup

with red wine poached pears and whipped foie gras butter

two eggs (poached, scrambled or fried) on sourdough toast with slow roast tomatoes and buttered mushrooms bacon +$2.00

spinach and poached eggs on toasted sourdough with yuzu hollandaise

with tomato chili jam and cassava chips

includes one item from above, one brunch cocktail and coffee or tea

with dipping sauces

with jam

with passion fruit caramel sauce

with armagnac ice cream and hot caramel sauce

with pickled mustard seeds and espresso creme fraiche

green beans, avocado, toasted pecans and baby gem with pomegranate molasses and avocado oil vinaigrette

with miso aubergines and ginger ponzu sauce

with spicy saffron aioli

with sweet chili sauce, creme fraiche and green plantain crisps

with shiso, sansho pepper, and wasabi-yuzu dipping sauce

with lemon tahini sauce and green pepper relish

with an aubergine-cumin relish and a pita bread puree

with mango chutney, maple glaze and crispy bacon

with a salad of frisee, mirin glazed pecans, peas, and truffle dressing

with tuscan kale, creamy fennel and a black garlic puree

with carrot-cardamom puree, hibiscus braised fennel, chick peas and edamame

with manila clams, crispy potato, sesame wakame salad and smoked uni cream

with sesame soy dressing, cassava chips, wokked bok choy and pickled

with braised daikon, pickled baby carrots, and slow poached egg in a truffle dashi broth

with maple rutabaga puree, fregola sarda and smoked almond granola

cabrales dumplings, oyster mushrooms and salsa verde

with lemon miso sauce and aleppo pepper

cana de cabra, lalt urgell, roncal, and la peral

with the addition of vare and torta del casar

with grapefruit sorbet and tarragon coulis

with armagnac ice cream and hot caramel sauce

with mascarpone vanilla ice cream

with passionfruit caramel sauce and a ginger snap

with fresh strawberries and marcona almond brittle

3 small desserts

with peekytoe crab, pickled black trumpet mushrooms and thai basil

with creamy savoy cabbage and brandied cherry

with fennel puree, blood orange and a black pepper crackerbread

with whipped foie gras, celery root salad and charred grapefruit

with hibiscus foam and almond brittle ice cream