The Golden Oak

Creamy Puglian burrata, vine-ripened tomatoes, basil oil, aged balsamic.

Hand-cut Galician beef, smoked egg yolk, capers, sourdough toast.

Charred beets, whipped goat cheese, candied walnuts, citrus.

45-day dry-aged Black Angus, bone marrow butter, hand-cut fries.

Wild sea bass, brown butter, samphire, lemon confit.

Fresh egg pasta, black truffle, parmesan, 24-month aged butter.

Eight-hour lamb, root vegetable purée, red wine jus, gremolata.

Carnaroli rice, porcini, chanterelle, aged parmesan, thyme oil.

Valrhona 70%, vanilla bean ice cream, raspberry coulis.

Tahitian vanilla custard, caramelised crust, fresh berries.

Bourbon, demerara, aromatic bitters, orange oil.

A bold, oak-aged Portuguese red. Notes of blackberry and tobacco.