- Smoked aubergine, goat cheese and cumin tartelet – 9
- Crispy asian rice with Inhouse smoked salmon – 9
- Scala sausage roll, spicy aioli – 9
- Trio of charcuterie – Joselito Selection – 18.50
Snacks
To Start
- Onion Tarte-Tatin, almond and fennel shaving salad, Vin jaune beurre blanc – 16
- Butternut Velouté , hazelnut gremolata, smoked eel and ta’ Netta Olive oil – 16
- Beef Tartare, forest mushroom, parsley and bone marrow – 18
- Country style terrine, amarena cherries, petite salad – 20
- Aged Acuerello risotto amatriciana, tomatoes, guanciale and Ta’ Zeppi Pecorino – 16/22
- 48 hours braised Beef scarpinocc, sage emulsion and Parmesan- 16/22
- Lasagna Nera, nduja, calamari – 16/22
To Follow
Miso glazed Cauliower
cannellini beans, pomegranate, true jus – 28
Local fresh Fish
cauliflower, mussels with vadouvan spice and dill – 35
Loin of Pork
bacon and thyme pie, celeriac and charcuterie sauce- 33
French Lamb Rump
potato terrine, date purée and broccolini – 35
Stuffed Rabbit
heritage carrots, bagna càuda & tarragon – 32
Beef Fillet
triple cooked fries, sauce diane – 35
Côte de Boeuf to share
bbq shallots, fries and sauce to choose – (based on market price)
All main courses are served with potatoes of the day
Sides
- Hand cut chips – 6
- Salt baked root vegetable – 6
- Charred broccolini, yoghurt and almonds – 6
Sauces
- Black truffle and mushroom – 3.5
- Peppercorn – 3.5
Desserts & Cheese
- Callebaut chocolate and peanut Delice, goats milk ice-cream – 9
- Vanilla burnt basue cheesecake, berries- 11
- Golden apple tarte-tatin, caramel sauce, whiskey ice-cream – 11
- Selection of Aogato – 7
- Trio of artisanal cheese selection – 18.50
- Homemade ice-creams and sorbets – 1 scoop – 3.50
