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