Rations

DEVIL EGGS 12
Crab, Fish Roe, Espelette

BEET SALAD 9
Blood Orange, Pistachios, Fennel, Feta

BURRATA 10
Fig Confit, Fennel, Frisée

WARM BRUSSEL SPROUTS & ZUCCHINI SALAD 10
Croutons, Balsamic Bacon, Feta Dressing

GRILLED OCTOPUS & FRIED CALAMARI 12
Black Aioli, Harrissa Coulis

CHEESE PLATE 12
3 Selections of Cheese, Pinot Noir Jelly, Fig Confit, Seasonal Fruit

CURSED OAK BURGER 13
Balsamic Agro Dolce, Fontina, Bacon, Crispy Oxtail, Ham Aioli

LAMB SHANK 28
Meatballs, Cauliflower, Marble Potatoes, Hazelnut Gremolata

BOURBON STEAK 28
Potato Cake, Foie Gras Sauce, Oyster Mushrooms, Saba

BLACK COD 26
Black Rice, Escarole, Black Octopus, Black Aioli, Pomegranate Gastric

HALF CHICKEN 23
Coconut Rice Patties, Chili Bok Choy, Black Bean Sauce

MANILA CLAMS 18
Chorizo, Saffron & Tomato Bisque

GOAT CHEESE GNUDI 16
Chanterelles, Oyster Mushrooms, Brodo, Spinach, Parmesan

GRILLED ZUCCHINI 14
Brussel Sprouts, Spinach, Curried Carrot Confit, Saba, Hazelnut Gremolata

ESCAROLE 3.5

ROASTED POTATOES WITH FETA 4

FRIES WITH AIOLI 6

BLACK RICE 4

NUTELLA RUM BREAD PUDDING 5

CRÈME BRULEE 5

  • Head Chef – Simon Pantet