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daily selection of chef's welcome bite

ginger scallion razor clams, purple napa cabbage, cilantro aioli, salt & pepper fried cockles

sake & green plum gelee, fresh wasabi, kombu cured trout roe, smoked soy, nori crisp

burrata ranch, parsley & genovese basil aillade, wild arugula, cyprus black salt, tondo olive oil

rhome gem, red walnuts, labneh, beets & celery root, minus 8 cider vinaigrette

alabaster melon, lemon cucumbers, lime creme fraiche & finger limes

brillat-savarin, koginut with ginger & preserved lemon, toasted pepitas

butter poached lobster mushroom, coraline pasta & uni beurre blanc

truffled xo sauce, tokyo turnip puree, shiso aioli, crispy yuba & onions

buckwheat blinis, sour cream & smoked sturgeon creme ($145 per ounce)

toasted semolina brioche, blue crab salad, tartare sauce ($18)

garlic parsley butter, herb & radish salad, toast points ($18)

artichoke panzanella, salt cod, fondant potatoes, beans & sunchokes in amalfi lemon sauce, opal basil

cauliflower & curry leaf fritto misto, toasted para nuts, pickled finger lime, tomatillo & citron oil

san marzano passata, mozzarella, spinach & patty pan squash, pine nut caponata

quail leg with plum roasted pork cap, corn spoon bread, wild rice & leeks, elderberries & white mulberries

french apple terrine, brussels & bacon, chanterelle mushrooms, huckleberry mostarda

yukon gold potato croquettes, baby artichoke & champignon a la grecque, pancetta, lemon & bay leaf ($8 supplement)

a seasonally changing selection served with accompaniments

roasted strawberry & yuzu white chocolate ice creams, rhubarb jam & oat biscuit

huckleberry sauce, figs, blackberries & plum ice cream

toasted cacao nib ice cream, chocolate chip cookie crunch, whisky milk glace

raspberry sorbet, peach ice cream & meyer lemon cordial

charentais sorbet, sauternes gelee, golden kiwi, stone fruit & berries, white chocolate

cannoli classico, salted caramel ice cream, altissio espresso

daily selection of ice cream & sorbets