Bruschetta al Pomodoro
$14Charred sourdough, marinated heirloom tomatoes, basil oil and a scatter of aged pecorino.
The menu
Twenty-five dishes across four sections, all of them marked for vegan, vegetarian and spicy. Everything is cooked to order over wood and fire.
To begin
Small, bright plates built to wake the palate: raw, roasted and fermented things from the market that morning.
Charred sourdough, marinated heirloom tomatoes, basil oil and a scatter of aged pecorino.
Vine tomatoes slow-roasted with fennel seed, finished with crème fraîche and basil oil.
Hand-folded pastry, cumin and coriander lamb, green chilli chutney and pickled shallot.
Cucumber, tomato, olive, sweet pepper and sheep's feta dressed with oregano vinegar.
Three cured meats, two farmhouse cheeses, honeycomb, cornichons and warm country bread.
Smashed avocado, seven-minute egg, chilli flake and lemon on grilled country loaf.
The menu changes every Monday. Dietary requirements are handled gladly. Tell us when you book.
Reserve a tableReservations
Tell us what you cannot eat when you book and the kitchen will build around it.