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WEEKDAY A LA CARTE

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OYSTER flaming dry-aged beef fat, smoked tomato jam, allspice, oregano succulent 

SCALLOP charred kumquat, salted green mandarin kosho, longaniza sausage fat 

GOLDENEYE SNAPPER coal-kissed skin, grilled heirloom pineapple, fermented habanero, celestun salt

SEA URCHIN overripe plantain dumpling, aji amarillo, creme fraiche, sudachi 

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HEIRLOOM PEARS charred onion dressing, smoked/aged ham, whipped fresh cheese, bib lettuce wraps 

BURNT YAM sauce of yeasted grass-fed butter, roasted guava, trout roe, grilled hazelnuts, puffed rice

SALAD cos, grilled lettuce cream, macadamia tiger’s milk, grilled cucumbers, buckwheat 

GOLDEN OYSTER MUSHROOMS grilled pineapple, shaved lardo, pineapple weed, green yuzu 

SWEET POTATO FLATBREAD jam of roasted corn truffle, grilled heirloom chiles, peanuts 

BLACK FUTSU SQUASH fondue of double-cream cheese, black winter truffles, brown butter, dates, persimmon

RARE / SEASONAL

LIVE SPOTTED PRAWNS seared over hot stones & brushed with a butter of smoked prawn shells, served with a spicy green peppercorn paste, herbs, lettuces, and coconut milk flatbreads for wrapping 

TARTARE OF CARROT-FED BEEF served over charred avocado, pickled yellow foot mushrooms, with a smoky paste of seeds and chiles, finished with wood-grilled bone marrow

WHITE TRUFFLE – BURNT WHEAT PASTA handmade sheets of fresh pasta made with burnt wheat, baked in a clay pot with a cream of Brazil nuts and roasted kelp, caramelized fennel, celery root, shaved alba white truffles 

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WILD ATLANTIC TURBOT lightly grilled and topped with a sourdough and black winter truffle crust, marinated chanterelle mushrooms, coal-roasted leeks, green gooseberries, wild ocean kelp

GRILLED SEA BREAM grilled over smokeless coals, praline of smoked chiles and hazelnuts, sour orange, shaved radish 

CARAMELIZED LOBSTER RICE heirloom brown rice crisped in black clay, grilled lobster glazed with jaggery, roasted quince, roasted brazil nuts, and alleppo chile 

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AGED MOULARD DUCK BREAST slow-grilled over live oak, mezcal-poached prunes, honeyed endive

RACK OF ACORN-FED PORK grilled on the bone with a guava compote, warm sauce of huckleberries, brown butter, and spruce

GRASS-FED WAGYU RIBEYE fire-roasted and basted with crushed spice leaf, served medium-rare with a compote of smoked rhubarb, caramelized shallots, and toasted chiles