on the half shell with a Pernod cucumber mignonette

on the half shell

brushed with a lemon rosemary butter

brushed with a miso chive butter

brushed with a Tabasco lime butter

5

caramelized onion + chives OR smoked tomato creme fraiche + lemon zest

chilled tomato, mixed peppers, cucumber, fresh herb soup with basil pesto

grilled corn & local clams

citrus herb marinated

duck fat fried crushed fingerling potatoes, kimchi aioli, paprika, fried parsley

saffron aioli, tomato water

raw sliced scallops, potato nest, charred orange, jalapeno, cilantro oil

miso XO puree, grapefruit marmalade

sushi grade yellowfin tuna tartare, brioche toast, n’duja aioli, chives

tempura enoki mushrooms, red pepper coulis, black garlic puree, nasturtium

slow braised leeks, stracciatella cheese, toasted chili crisp hazelnuts

harissa tomato sauce, niçoise olive yoghurt, lemon zest

sweet chili braised zucchini squash, burrata cheese, peanut garlic chili relish, tempura zucchini flower

peri-peri grilled octopus, chickpeas, Castelvetrano olive relish, green goddess dressing

mixed heirloom tomatoes, stracciatella cheese, persian crisp bread, bacon jam dressing

baby gem lettuce, smoked bluefish, caesar dressing, shaved radish, beer batter crumble

baby arugula, house made herbed soft cheese, vadouvan spiced cashews, pickled red onion, buttermilk dressing, crisp phyllo pastry

curry, riesling, crème fraiche, scallions, grilled focaccia toast

fresh figs, corn, chili crisp, pine nuts, fig & parmesan crema

basil sauce, battered & deep fried oysters, lemon zest, confit scallions

littleneck clams, melted sungold tomatos, chermoula, n’duja

diced prosciutto, garlic chives, red pepper & tomato creme fraiche, shaved cured egg yolk, pink peppercorns, parmesan cheese 28

scallops, shrimp, mussels, parsley, shallot wine sauce, spaghettini pasta

seared scallops, crisp prosciutto di parma, meyer lemon

pan seared, yellow tomato bisque, chakalaka (south african ratatouille), castelvetrano olive & orange dressing, smoked cod pate, potato crisp nest

crumbed & fried swordfish loin, grilled artichoke hearts, smoked pearl onions, lemon confit shishito peppers, hot honey dressing, frisee lettuce, onion green peppercorn vierge

cape malay curry rubbed & grilled quails; charred apricots, shaved fennel, castelvetrano olive salad

grilled frenched lamb rib chops, basil mint pommes puree, braised fennel, red pepper crema

slices of raw striped bass, shaved fennel, grapes, pickled pink peppercorns, basil, tiger’s milk

thinly sliced raw Bluefin Tuna, avocado puree, pickled and charred red onion petals, yellow pickled mustard seeds, torn Castelvetrano olives, olive oil, maldon salt

pan seared skate wing, blistered yellow cherry tomatoes, herbed new potatoes, mustard coconut milk sauce, confit leeks

pan seared local monkfish, corn bisque, charred corn, pommes anna, grilled jimmy nardello peppers

chocolate cookie crumble, honey comb, pineapple compote

“The 2021 Riesling Trocken No. 25 was harvested solely in Ayl, from six different slopes of blue and gray slate. The nose is redolent of yellow stone fruit, not quite peach but tinged with lovely orange peel. There also is a hint of almonds and a lovely flicker of lemon balm. The palate is rounded, full, compact, yet super-streamlined and absolutely channeled by acidity. There is a phenolic grip lends a pithy texture and finishes with real lemon zestiness. A dry finish with real, zesty length. (Dry).” 91/100 Vinous

“A blend of 90% Tibouren and 10% Grenache, all matured in ancient barrels (some are over 100 years old), the 2022 Cuvee Tradition evokes aromas of tangerine, exotic fruits, rose petal, lychee, sweet spices, thyme, ginger and a delicate touch of licorice. Medium to full-bodied, with a succulent entry, the wine is perfectly balanced, fleshy and juicy on the palate, with a long, salty, mouthwatering finish. This is awell-made, forward and balanced beauty.” 92/100 Robert Parker’s TWA

“The 2019 Morgon Cote du Py is a terrific effort that unwinds in the glass with notes of sweet berry fruit, peonies, loamy soil and sweet spices. Medium to full-bodied, deep and concentrated, with ultra-fine tannins and lively acids, it’s sapid and mouthwatering. Stylistically, this sits between the richer, riper register of 2018 and 2017 and the fragrant classicism of 2016. As ever, it’s one of the most dependably delicious wines to be made in the region ”. 94+/100 Robert Parker’s TWA

Six dogs gin blue, crème de violet, lychee liqueur, lemon simple syrup, topped with prosecco, flower garnish

Michters bourbon, cynar, cinnamon syrup, espresso, orange bitters, chocolate bitters, lemon twist