The menu

Whipped feta, za'atar, wildflower honey

Pickled red onion, tahini, Aleppo chili

Roast peppers, basil, sourdough from our oven

Walnut, pomegranate, herb yogurt (made with oat)

Lemon, garlic, green sauce, rosemary fries

Grilled over olive wood, salsa verde, new potatoes

Smoked tomato, chickpeas, dukkah

Little gem, sumac, radish, crisp flatbread

Basil, pistachio, aged balsamic

Gordal and Kalamata, orange zest

Whipped feta, za'atar, wildflower honey

Blistered, flaky sea salt

Blood orange, pistachio, basil oil

Harissa yogurt, dukkah, cilantro

Smoked paprika, crushed potato, capers

Tahini, pomegranate, toasted hazelnuts

Miso butter, charred spring onion, herbs

Brined for 24 hours, lemon, garlic, green sauce

Fennel, olives, chili, lemon

Bone marrow butter, watercress

Eight hours over oak, roast potatoes, green sauce

Smoked salt

Lemon, garlic, chili

Garlic aioli

Sparkling, lightly cloudy, green apple

White, saline and bright, Rías Baixas

Orange, apricot and tea, Istria

Red, juicy and chillable, Alentejo

Dry, strawberry and herbs, Provence

Gin, bitter aperitivo, vermouth, smoked rosemary

Gin or vodka, dry vermouth, olive brine

Fig leaf cordial, thyme, pét-nat, soda

Fire-charred lemons, honey, soda

Non-alcoholic botanical spirit, cucumber, tonic

Rotating flavors, brewed on site

Mascarpone, macerated berries, mint

Sherry-soaked raisins

Sea salt, extra virgin olive oil, made with aquafaba

Vanilla ice cream, almond crumble

Honeycomb, quince, seeded crackers

Single-origin, roasted down the street

Sweet fortified wine, orange peel and honey

Ask for this week's bottles