Lunch

Menu #7

12.00 – 14.30

Sourdough focaccia

(V) with cultured butter – 55

(VE) with Sicilian Nocellara olives – 60

with pork rillette and rhubarb mustard – 65

Drinks

      Negroni – 109         Gin & botanical tonic – 109         Glass of wine – 100

Dishes

Selection of italian charcuterie, pickled seasonal vegetables – 125

(V) Selection of cheeses, Sicilian honey  – 115

Handcut beef tartare, fennel, ramson – 135

(V) Cabbage shoots, bergamot, buttermilk – 95

 

Surtsandwich

   Mortadella, fresh cheese, pickles, kale – 95         

(V) Buffalo mozzarella, cucumber, pickles, kale – 95

SurPie

# Particularly (!) sour dough in a tray, baked over charchoal #

Coming Soon

Dessert

(V) Dark chocolate mousse  – 75
rose hip, caramelised Sicilian almonds