The menu

Warm olive oil, flaky salt, rosemary.

Basil, aged balsamic, toasted hazelnuts.

Cashew cream, dill, horseradish.

Whipped tahini, pickled chilli, toasted seeds.

Smoked paprika, white beans, lemon.

Lemon, fennel, olives, charred greens.

Eight hours in the embers, salsa verde, flatbread.

Bone marrow butter, roasted shallots.

Taleggio, thyme, garlic cream.

Slow tomato, fior di latte, basil, olive oil.

Garlic, parsley, lemon.

Pear, walnuts, mustard dressing.

Chilli, crunchy crumb, lemon.

Crème fraîche, sea salt, seasonal fruit.

Flaky salt, toasted bread crumb.

Vanilla gelato, double espresso.