What's on the table

Warm, buttery green olives with preserved lemon peel, fresh thyme, and a thread of Calabrian chilli oil. The first taste of the evening.

Slow-fermented country loaf from our partner bakery, served warm with house-churned cultured butter and flaky Maldon salt.

Wood-fired aubergine whipped with chickpea purée, tahini, and garlic; finished with smoked paprika oil and dukkah. Served with warm flatbread.

Cantabrian anchovies on toasted sourdough with whipped ricotta, quick-pickled shallot, and a drizzle of young arbequina olive oil.

Hand-stretched burrata from a small dairy in Puglia, surrounded by a mosaic of August heirlooms, basil oil, and aged balsamic.

Pairs with: 2023 Greco di Tufo, Campania

Hand-dived scallops, caramelised in brown butter, resting on a sweet pea and mint purée with crisp pancetta and micro shoots.

Pairs with: 2022 Vermentino di Sardegna

Heritage beets roasted in caraway salt, served with strained labneh, toasted pistachios, and pomegranate molasses.

Pairs with: 2021 Agiorgitiko, Nemea

Finely hand-cut Blackface lamb, seasoned with harissa, preserved lemon, and cumin, with a quail egg yolk and crisp lavash.

Deeply sweet charred peppers blended with saffron and roasted garlic, finished with crème fraîche and chives.

Line-caught halibut roasted to a golden crust, served on a bed of chickpeas, wilted spinach, and a bold North African chermoula with preserved lemon.

Pairs with: 2022 Assyrtiko, Santorini

Seven-hour shoulder of local Dorset lamb, pulled tender and rested in its own jus, with white bean purée, salsa verde, and pomegranate.

Pairs with: 2019 Aglianico del Vulture

Carnaroli rice cooked in a deep porcini stock, finished with aged Parmigiano and a few shavings of fresh summer truffle.

Pairs with: 2020 Barolo, Piedmont

A beautiful Mediterranean specimen, roasted whole with fennel, capers, and a saffron-laced tomato broth. Filleted at the table.

Pairs with: 2023 Fiano di Avellino

Free-range Poulet Noir spatchcocked and brick-pressed, served with Castelfranco radicchio, roasted grapes, and a warm preserved lemon dressing.

Caramelised whole cauliflower with romanesco florets, golden raisins, toasted pine nuts, and a bright caper-lemon vinaigrette.

Slow-cooked medley of seasonal roots with preserved lemon, olives, and ras el hanout, served over hand-rolled couscous and topped with herbed yoghurt.

Seasonal greens — cavolo nero, chard, spinach — wilt-braised with garlic and dressed with a walnut and lemon salsa.

Waxy potatoes slow-cooked in olive oil with garlic and rosemary until utterly tender, then crisped in a hot pan.

Tomatoes, cucumber, radish, and herbs with crisp sourdough croutons and a sumac-pomegranate dressing.

Heritage carrots roasted with rose harissa and honey until lacquered, finished with labne and toasted sesame.

Silky panna cotta steeped with saffron and orange blossom, topped with a tart blood-orange jelly and candied pistachios.

Intensely dark chocolate ganache in a cocoa pastry shell, enriched with a spoonful of Sicilian extra-virgin oil and finished with flaky salt.

The morning's pick from our farm partners, macerated in elderflower cordial and mint, served with honey labneh.

Our chef's grandmother's recipe: layers of butter-brushed filo with a spiced walnut filling, soaked in orange-blossom honey syrup.

A generous scoop of house-made vanilla gelato drowned in a double shot of Olea-blend espresso. Add a measure of Amaretto for an extra £3.

Rotating selection of low-intervention whites from small Mediterranean producers. Ask your server for today's pour.

Unfiltered, minimal-sulphite reds from organically farmed estates in Sicily, Sardinia, and mainland Spain.

House vermouth, Aperol, blood orange juice, and a splash of Prosecco over a fennel-flecked ice cube. Our signature welcome drink.

Garden-grown lemon verbena cold-steeped with apple cider vinegar and wildflower honey, lengthened with sparkling water.

Finely ground cardamom-spiced coffee prepared in a traditional copper cezve, served with a square of dark chocolate.