06/10/2026
The first few plates set the tone.
Fermented root vegetable bread with sheep’s milk butter. Garden vegetables and fresh cottage cheese. Calabrian anchovy toast with pickled and salted anchovy, and bagna cauda.
There’s a sense of place to the way Brendan and the team have designed the menu. What’s coming out of the garden, what’s being made in the w**ery, what’s in season and what local producers have at their best all come into the thinking before a dish takes shape.
The result is an à la carte menu that feels closely tied to where we are and what’s happening around us.
