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Also visit Bar Parry


Menu 31th of Aug – 19th of Sept

'Tompouce' of beetroot mascarpone and tom kha

Braised kohlrabi with roasted chickpeas, za'atar and fermented carrot cream

Balthazar's 'rollmops' with mustard seeds

Deepfried mussel with miso mayonnaise and chilipepper

Brioche with confit de canard and crispy olive


Cabeza with fondant potato from the grill, salsa verde, roasted fig and watercress


Halibut with pearl couscous, schoeg, fennel stock, roasted beetroot and shallots


Millefeuille of lemoncurd and blackberries