Whole leek roasted over open flame, finished with a hazelnut cream and a crunch of toasted sourdough.

Thinly sliced trout cured for 48 hours, served with whipped buttermilk, cucumber, and cold-pressed dill oil.

Norwegian duck breast rested and sliced, served with roasted beetroot two ways and a reduced blackcurrant jus.

Arborio rice cooked slowly with wild mushroom stock, finished with 24-month parmesan and fresh truffle shavings.

Slow-roasted lamb shoulder from Valdres, served with braised white beans and a sharp, herb-heavy salsa verde.

Line-caught halibut pan-roasted in brown butter, served with fresh spring peas, pea shoots, and a light fish broth.

Hand-cut beef tartare seasoned simply, served with fermented mustard, a cured egg yolk, and rye crisps.

Seasonal pear poached in white wine and cardamom, served with a light almond cream and toasted flaked almonds.

A single piece of work: dark 72% chocolate ganache, flaked sea salt, and a pour of good olive oil at the table.

Crisp pastry shell filled with a burnt honey custard, served at room temperature with cold crème fraîche.

Blanc de blancs from a grower-producer in the Aube. Precise, mineral, and worth every penny.

Light-bodied Austrian red from a biodynamic estate. Transparent, earthy, and endlessly drinkable.

Rare Burgundy white from a small natural producer. Textured, saline, and unlike most whites on any list.

Classic Loire Muscadet with oyster-shell minerality and a clean, dry finish. Perfect with seafood.

Changes with the menu. Ask your server what's in tonight's version.

Hendrick's gin, fresh cucumber juice, lime, elderflower. Light and clean — a good way to start the evening.

Woodford Reserve bourbon, demerara, Angostura bitters. Table-smoked with applewood before serving.

Our house Negroni: Tanqueray gin, Campari, Mancino Rosso. Stirred cold, served over a single large ice cube.