The Menu
Food, andeverything after it
Five chapters, in whichever order suits the evening. Open every day, 4:00 PM – 2:00 AM.
The kitchen
Mediterranean in its instincts, Corfiot in its references, and led by the season and the morning market.
From the kitchen
Shellfish bisque, gnocchi, shaved fennel
Poured at the table.
From the bar
A house signature, silk and bitters
Silk texture, a single line of bitters, one dried rosebud.
From the pass
Dessert, finished in front of you
Warm chocolate poured the moment it lands.
The kitchen cooks to the season rather than to a fixed card: fish from the day's catch, produce chosen that morning, and a handful of plates the regulars would riot over if they left.
The current card is at the table, and it changes through the summer. Ask what is going out tonight.
Sauced at the table, the moment it lands.
Choose your evening,we will keep the table
Tell us when and how many. For a larger party, or for the rum flight, it is always faster to call.