Our menu

Velvety roasted pumpkin, toasted seeds, a swirl of cream.

Ask our team what the kitchen has simmering today.

Toasted bread, ripe tomatoes, basil, olive oil.

Ripe avocado, sweet pear, greens, citrus vinaigrette.

Creamy burrata, oven-roast tomatoes, pesto, greens.

A generous board of European cheeses, honey, walnuts, fruit.

Saffron rice, mussels, shrimp and squid, lemon.

Sliced seared beef, rocket, parmesan, balsamic glaze.

Salmon fillet, seasonal vegetables, lemon butter.

Creamy Arborio rice, wild mushrooms, parmesan, parsley.

Fresh tagliatelle, truffle cream, parmesan.

Tender steak, caramelized onion, aioli, toasted ciabatta.

The house classic — mascarpone, espresso, cocoa.

Creamy, with a berry coulis.

Vanilla custard with a caramelized sugar crust.

Locally roasted beans, pulled just right.

Espresso with silky steamed milk.

Red, white or rosé — ask for today's selection.

Aperol, prosecco, soda, orange slice.

Fresh lemon, mint, sparkling water.