Starters
Charred sourdough, heirloom tomatoes, basil and extra virgin olive oil.
Halloumi from Cyprus, thyme honey and toasted sesame.
Lightly fried calamari with lemon aioli.
Salads
Tomatoes, cucumber, kalamata olives, barrel-aged feta and oregano.
Tricolor quinoa, avocado, pomegranate, baby spinach and citrus dressing.
Grilled chicken, baby gem, parmesan shavings and sourdough croutons.
Mains
Double smashed patty, aged cheddar, pickles and house sauce. Served with fries.
48-hour dough, San Marzano tomatoes, fior di latte and fresh basil.
Free-range half chicken, lemon, oregano and roasted baby potatoes.
Shrimp, mussels and squid in a white wine and cherry tomato sauce.
Layers of eggplant, potato and beef ragout with creamy béchamel.
Desserts
Crunchy phyllo, walnuts, cinnamon and whipped cream cheese.
Warm 70% dark chocolate soufflé with vanilla ice cream.
Strained yogurt, thyme honey and caramelized walnuts.
Drinks
Squeezed to order.
Double shot over ice.
With fresh mint and ginger.
