New season, new flavors. Spring is all about fresh ingredients, bright colors, and bold combinations—and our new menu is bringing all of that to the table.
To Share
Because good food is even better when shared.
- Spring Burrata – Burrata with green asparagus, peas, and snow peas, dressed in balsamic vinaigrette. Topped with pistachio dukkah, pea shoots, extra virgin olive oil, and Maldon salt.
- Labneh Beets & Berries – Sweet meets tangy in this explosion of color. Creamy labneh gets a twist with beetroot balsamic, purple and yellow beets, crispy beet chips, cherry tomatoes, orange, blackberries, caramelized hazelnuts, and fresh dill.
Market Plates
Some favorites never go out of style, but there’s always room for a fresh take. This spring, Piri Piri gets a new twist—staying true to its roots while bringing something extra to the table.
- Hot Honey Piri Piri – Juicy, grilled chicken thigh coated in our new hot honey piri sauce, paired with pineapple, diced tomato, charcoal-roasted corn and coriander. Sweet, smoky, and just the right amount of heat.
Garden Bowls
Freshness, texture, and just the right amount of heat—all in one bowl.
- Spicy Feta Bowl – A bowl packed with crunch, creaminess, and heat. Kale, quinoa, corn, tali sauce, green apple, cucumber, edamame, almonds, pickled onion, hot honey glaze, feta cheese, parsley, coriander, purple potato, avocado, hummus, caramelized hazelnuts, sumac, and pomegranate. Yeah, it’s that good.
Sides
If you think sides are just an afterthought, wait until you try these:
- Kale Avocado Caesar – Not your average Caesar. Kale, radicchio, romaine, baby cucumber, semi-dried tomato, red grapes, almonds, and avocado, all tossed in our secret Caesar dressing.
- Roast Artichokes with Cauliflower Purée – Charcoal-roasted artichokes over creamy cauliflower purée, finished with caramelized cashews, white beans, coriander, extra virgin olive oil, and Maldon salt.
- Baby Broccoli with Yuzu – Roasted baby broccoli with citrusy yuzu vinaigrette, hazelnut dukkah, and fresh pea shoots for a balanced, nutty finish.
- Spiced Mediterranean Rice – Brown and black rice tossed with caramelized onion, kalamata olives, capers, semi-dried tomato, golden raisins, Mediterranean glaze, parsley, almonds, dill, pomegranate, and a squeeze of lemon.
- Nikkei Guacamole – Creamy avocado with sesame sauce, mixed with cucumber, green apple, jalapeño, shiso leaves, and finished with a hit of lime and crushed chili.
Sauces
Two new ways to elevate any dish:
- Smoked Olive Oil Butter: Grass-fed butter, olive oil, and sea salt.
- Fermented Chilli Jam: Blackberry, blueberry, red chilli, white wine vinegar, agave, and salt.
This spring, let the season lead the way. Fresh ingredients, bold combinations, and dishes that bring something new to the table—always. Order our menu here.