Steeped in spicy Italian peppers, pancetta, white wine, garlic butter, finished with toasted panko.

Tossed with sweet and spicy tomato and bell pepper sauce.

Stuffed with pulled pork belly barbecue and radish kimchi.

Crisp romaine lettuce, housemade croutons, shaved grana padano.

Sherry remi broth, garlic croutons, melted aged provolone and swiss cheese.

Raspberries and blackberries, dandelion greens, spinach, sunflower seeds, feta, balsamic blue cheese dressing.

Red miso dashi broth, spicy marinated tofu, soba noodles, radish kimchi, spring onions.

Duck leg confit over white bean and spring casserole, finished with duck demi.

Green goddess sauce, shaved asparagus, red onion, roasted garlic, pancetta, feta, balsamic reduction.

Served with chickpea, cucumber salad.

Served over mojo verde, purple confit potatoes and romesco sauce.

Topped with melted gorgonzola and whole grain mustard infused demi.

Gluten-free. Served over gluten-free farfalle.

Finished with chimi churi and herb basmati rice.

Served with raspberry and preserved lemon compote, sunflower seed powder, berry farroand quinoa salad.

Served with spring onion hush puppies, braised swiss chard and dandelion greens and remoulade.

Served with pancetta and sweet peas, creamy horseradish mustard sauce.

Served with berry farro and quinoa salad, preserved lemon and lavender aioli.

Sauteed shrimp and scallops, tossed with housemade pappardella pasta and sambucca blush sauce.