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cocktails

snow

clay, chalk, enoki. 

violin

oak, pine, beeswax, benzoin, black pepper. 

rice

sake, sake lees.

gonzo

caramel, buckwheat, ambrette.

ninfeo

peach, zinc, yoghurt, truffle.

waif

rhubarb, rose, silver tip.

green

matcha. 

ghost

oak, chocolate, clay.

Silk

clay, silica

tomato

tomato, pepper, celery, cream.

satyr

plum, verjus. 

Sicily

citrus, verbena, orange blossom.

food

Noodles

cold udon noodles with yuzu ponzu, sesame, sliced daikon and crispy batter.  6.50

cold buckwheat noodles with sesame sauce, spring onion tops and fresh wasabi.  6.50

hot udon noodles with mushroom broth and pickled shiitake.  7.50

hot buckwheat noodles in smoked clear chicken broth with crispy chicken skin, cured egg yolk and horseradish.  7.50

Sides

shiso pickled pear with dried seaweed.  3.25

pickled cucumber with green tea and sesame.  3.25

roasted garlic miso with almond tofu.  3.50

slow cooked glazed beef rib.  8.50

aubergine with miso and hazelnuts.  4.50

daikon radish with nori, katsuobushi and umeboshi.  4.50

grilled edamame with bulldog sauce.  3.50

miso tomatoes with yuzu zest.  4.50

seaweed in tempura with mushroom powder.  4.75

desserts

mini yuzu mochies.  4

rhubarb and citrus agar fruit gel with soy milk caramel.  4

chocolate in sweet tempura.  4