Dinner
DALSTON
Wednesday - Friday: 6-10pm
Saturday: 7-10pm
STARTERS
chicken skin butter + 1
ROSMEMARY & GARLIC HOUSE FOCACCIA - 4
salted whipped butter (vg)
chicken skin butter + 1
MARINATED OLIVES (VG) - 4
PIGS HEAD CROQUETTE - 10
frisée, pickled shallots, crispy sage, honey mustard aioli
BURRATA (V) - 8
mint pesto, wild garlic, spring greens
GRILLED ARTICHOKE & SPRING ONION TART (VG) - 9
pistachio cream, crispy capers
TEMPURA OSYTER MUSHROOM (V) - 9
charred baby gem, mirin & soy dressing
MAINS
IBERICO PORK SHOULDER - 20
pomme puree, cavelo nero, mustard
RACK OF ENGLISH LAMB - 20
wild garlic, spring greens, chimichurri, grilled artichoke
COD LOIN - 18
charred leek, mussels, warm tartare sauce
BARBECUED AUBERGINE (VG) - 17
celeriac, smoked almonds, dill emulsion, tamarind, teriyaki, sesame seeds
GRILL
LAMB RUMP - 21
240G RIB EYE - 27
600G RIB EYE FOR TWO - 60
180G ONGLET STEAK - 19
steaks are served with your choice of béarnaise, peppercorn sauce or chimichurri
SIDES
POMME PUREE (VG) - 5
HISPI CABBAGE - 5
chicken miso sauce, crispy chicken skin
TRIPLE COOKED CHIPS (VG) - 5
BEETROOT (V) - 5
honey, mint, goats curd, toasted almonds
DESSERTS
STICKY TOFFEE PUDDING (V) - 8
toffee sauce, clotted cream ice cream
CHOCOLATE TORTE (V) - 8
ICE CREAM & SORBET (V) (VG) – 2.5