With seasonal fruit, arugula, fennel, cashews, and crystallised ginger with a five spice dressing
6.00
Comte and Tomato
Thinly-sliced creamy, hazelnutty comte cheese with fresh tomatoes, extra virgin Greek koroneiki olive oil, herbes de provence, sea salt and freshly cracked tellicherry black pepper
10.00
Arugula Salad
With red onions, tomato, salt and pepper. Dressed with oil and real modena balsamic vinegar
4.00
Jamon Serrano and Butter
The inspiration for the whole program. Spanish dry-cured jamon serrano and calder family-farm butter
10.00
Caprese Salad
House-made mozzarella, fresh tomatoes, pesto, olive oil, salt and freshly cracked tellicherry pepper on a bed of arugula