Menu Items
Seared scallop
sweet corn velouté, chorizo oil
Olive fougasse
lemon-thyme butter, smoked sea salt
Crab salad
avocado, grapefruit, citrus crème fraîche
Carrot & ginger velouté
orange oil, spiced pumpkin seeds
Crispy pork belly
apple cider glaze, celery root purée, pickled mustard seeds
Olive-oil poached halibut
fennel & orange, saffron mussel broth
Roast duck breast
confit potato, cherry gastrique, charred broccolini
Pineapple-basil sorbet
lime zest
Espresso crème brûlée
cocoa nib shortbread, vanilla chantilly
Love this menu?
We will build one just like it — or something entirely yours — around your event.
Check Availability
Book this menu
Request the Tasting Menu 2
Tell me about your event and I will confirm your date and build your custom quote around this menu.
Thank you.
Chef Tony personally responds to every inquiry within 2 hours.