Charcoal, smoke & bold seasonal flavour
Chef Attila’s latest menu is here — a small plate journey built around fire, smoke, and summer ingredients in balance.
Standouts include the Nduja & Taleggio Arancini (pictured), bringing real heat and richness, and a new take on Chicken Katsu — crisp, comforting, and layered with texture from pickled cucumber and crispy rice.
Served Wednesday to Saturday, 5pm–9:30pm
2 Courses £25 / 3 Courses £35
Other highlights:
• Loch Duart Salmon Crudo with yuzu & coconut
• Short Rib with jalapeño & smoked potato
• Chocolate Cremeux with bourbon & orange
Pair it with a smoky Sear & Sour or the bold Oink & Sap, or join us earlier in the day for charcuterie and cheese boards from 2pm.
Come and see what Chef Attila’s been working on — this one’s worth slowing down for.
