FOOD + DRINK FOOD + DRINK FOOD + DRINK CHEF‘S SELECTIoNSIX plates to share from the kitchen — 75pp SAMPLE MENUSUNDRIED TOMATO FOCACCIA — 8Sicilian Green OLIVES — 9SALAME NORCIA FINOCCHIATA, HOUSE MADE PICKLES — 25 PICKLED WHITE ANCHOVIES — 12FRIED TAPIOCA + BLACK GARLIC — 7 EAPORK BELLY SKEWERS, BBQ SAUCE, CRISPY SHALLOTS — 15 ea GRILLED PORK BELLY SKEWER — 15 EARAW KINGFISH, GARLIC YOGURT, WALNUTS, PICKLED CUCUMBERS — 27STEAMED MUSSELS, MISO, SESAME SABAYON — 18HEIRLOOM TOMATOES, WATERMELON, THAI BASIL, FETA — 22CRISPY FRIED POTATOES + BLUE CHEESE CREAM — 15GRILLED ASPARAGUS, ALMOND, SALSA VERDE — 22MUSHROOM TARTE TATIN, ROCKET, CURED YOLK — 26CASARECCE, BROCCOLI, ANCHOVY, PANGRATTATO — 30FREGOLA, KING PRAWN, KALAMATA, CHILLI — 34BERKSHIRE PORK CHOP, BABY ONION, PEAS, PRUNE — 45LAMB RUMP, DIJON, FRENCH BEANS, PICKLED CHERRY — 45600G T-BONE, JUS, FRESH HORSERADISH — 80HONEY CRÈME BRÛLÉE, MANGO, OAT BISCUIT — 16CHOUX BUN, CAMPARI GANACHE, STONE FRUITS —16OSSAU IRATY (SHEEP) — 17ASHED BRIE (cow) — 17 SAMPLE WINE LIST