Fifteen recipes · Three paths

The seasonal table

Choose a single plate, or cook a progression. The menu moves from the garden to the hearth, then settles into afternoon tea.

I

Garden & Pantry

Bright, green and generous with herbs.

  1. 01 Pollen Garden Vegetables with Tarragon Bagna Cauda Cook it →
  2. 02 Lettuce Gazpacho with Burrata and Cucumber Cook it →
  3. 03 Beef Heart Tomato Salad with Black Garlic Balsamic Cook it →
  4. 04 Beetroot Risotto with Ricotta and Toasted Grains Cook it →
  5. 05 Roast Artichokes with Pear, Parmesan and Basil Cook it →
II

Coast & Hearth

Sea, smoke and the patience of a low flame.

  1. 01 Scallop Carpaccio with Apple, Wasabi and Dill Yogurt Cook it →
  2. 02 Seaweed-Poached Salmon with Artichoke Barigoule Cook it →
  3. 03 Herb-Roasted Pork Belly with Wild Fennel Cook it →
  4. 04 Slow-Cooked Beef Cheek Broth with Timut Pepper Cook it →
  5. 05 Roasted Sea Bass with Bacon and Herb Consommé Cook it →
III

Afternoon Tea & Desserts

Small savouries and cool, fragrant finishes.

  1. 01 Fruit Scones with Crème Fraîche Cook it →
  2. 02 Cured Salmon Tartlets with Beetroot Yogurt Cook it →
  3. 03 English Breakfast Tea Jelly with Milk Ice Cream Cook it →
  4. 04 Singapore Sling Cherry Parfait Cook it →
  5. 05 Dark Chocolate Torte with Cherry and Pandan Cook it →

This is a new editorial collection inspired by garden-led cooking. It is not an archive of the former restaurant's commercial menu.