Specials

Bone-in pork cutlet, pounded, coated in parmesan and panko crumbs, and shallow fried until golden and crisp - cotoletta style. Finished with shaved fennel and apple slaw and miso caramelised apple purée.

Calves' liver lightly dusted and pan-seared to maintain a blush centre. Served with a potato dauphinoise and finished with walnut beurre, sliced pickled walnuts, and seasonal spring vegetables.

Bone-in gently braised veal shank served with a rich marrow sauce. Presented on smooth potato and miso celeriac mash, and with a gremolata of lemon zest, parsley and garlic.

Whole deboned sea bream roasted skin-down until the skin is crisp, paired with a seasonal spring salad and a passionfruit vinaigrette. Served with warm crushed new potatoes dressed in olive oil and parsley.

12oz grilled rump steak served with seasonal veg, herb butter, a small portion of chips and chimichurri sauce.