All Spice

($5 supplement) Apple and dill jus, salad of granny smiths, cucumber and radishes, spiced peanuts, sea trout caviar

Red onion, peanut, mint, crispy onion, brown sugar glaze

Sweet corn, pimento cheese fonduta, horseradish-chlorophyll schmear, optional applewood smoked bacon

Soft and crispy quinoa, baby squash, toasted yeast, truffle essence

A hemisphere of baby iceberg lettuce, smoked mushroom-fig jam, quail egg, radishes, fresh figs, blue cheese-jalapeno dressing

Served warm, with almonds, mint and miso-smoked butter dressing

Marble stripe tomatoes, white almond gazpacho, burrata, summer squash, cucumber, tomato gel

($8 supplement) Crisp potato and pear pavé, andouille sausage kofta, caramelized hazelnut purée, tare sauce

($7 supplement) Braised fennel, charred fall squash, cashew gremolata, red curry emulsion

Labneh-goat cheese potatoes, cilantro zhoug, sweet peas, salsa macha (contains peanuts), nori buerre blanc

Luxurious lamb kebabs made with clarified butter and cardamom, yogurt potatoes, creamy cashew sauce, coriander-cheese poori

Tender roasted cauliflower marinated with mustard oil and served with paneer, tomato-lemon chickpeas, strawberry zhoug and honey-walnut yogurt

Crispy lion's mane mushrooms, porcini cream, kale emulsion

Fire-roasted corn and peas, truffled ricotta, lemon breadcrumbs, pickled tomatoes

Crisp meringue, apple, caramelized white chocolate ganache

Coffee-chocolate cake, cinnamon-dulce de leche flan, toasted pecans, brandied creme anglais

Pecan crust, caramelized pears, whipped maple cream, housemade gelato

Berry preserves, almond florentine, granola

3 scoops, chef's choice. Please tell us about your dietary restrictions!

vegetarian

vegetarian

Roulade of chicken, hibiscus, radishes, charred broccoli sambal, albufera sauce

vegetarian, gelatin-free by request

Oat milk rice pudding, lemon ricotta, citrus, medjool dates

Sautéed shrimp, ancho bomba rice, confit garlic aioli, green peas

Pistachio and pine-nut dukkah, caramelized onion, grapes, pickled butternut squash, squash and blood orange jus

Roasted delicata squash, hazelnuts, ricotta gnudi, pickled butternut squash, squash and blood orange jus

Zucchini, mushroom toastie, cherry sambol, eggplant caponata

Reverse-seared boneless shortrib, mushroom matignon, celeriac puree, potato and thyme pave, pepper cream

Parmesan and tomato butter beans, pistachio gremolata, salmon fumet sauce

Apple and peanut salsa macha, ginger glazed carrots, brown butter carrot sauce, sweet heat

Confit mushrooms, cider radishes, truffled potato, five spice jus, prune-cherry chutney

"Chaukhani" style charred garnet yam and purple cauliflower, yogurt, fennel, onion and pistachio

Charred persimmon, heart of palm, nori, parmesan, mushroom caramel, pickled strawberry

Dark chocolate cake, milk chocolate ganache, maple cream, confit strawberries

Crisp meringue, apple, caramelized white chocolate ganache

Roasted banana, chocolate ganache, roasted blueberry

Maple cream, candied persimmon, pecan-cinnamon cookie

3 scoops, chef’s choice. Please tell us about your dietary restrictions!

a refreshing, bittersweet aperitif reminiscent of Amaro, with complex herbal and floral notes

tart and savory, made with kombucha and infused with calming botanicals

fruit forward and sweet, made with Champagne vinegar, with mood-boosting mushroom and tea extracts