What the garden gave us

Charred leeks, hazelnut, brown butterv · gf14

Leeks from the hill, cooked in the embers until sweet.

Figs, goat’s curd, thyme honeyv13

From the tree in the courtyard while it lasts.

Beetroot, horseradish, rye crumbvg12

Three colours, one very old vinegar.

Bread from the wood ovenv6

Sourdough, cultured butter, Piran salt.

Sea bream, fennel, blood orangegf26

Whole fish from Piran, cooked over vine cuttings.

Lamb shoulder, smoked auberginegf29

Slow on the grill, finished with mint and yoghurt.

Pumpkin, sage, brown butter gnocchiv21

Made by hand every afternoon.

Chocolate, olive oil, sea saltv10

Dark, warm, served with a spoon and no apology.