From the kitchen
Pairings
Smoked aubergine, hazelnut, lemon
Chenin Blanc, Loire
Smoke, citrus, and a flint tension that sharpens the nut.
Lamb shoulder, harissa, charred fennel
Old-vine Grenache, Roussillon
Dark fruit and warm spice, just enough tannin to follow the lamb.
Burrata, dates, brown butter
House negroni, salted
Bitter orange and salt against the cream — a long, slow first course.
Saffron rice, sumac yoghurt, pistachio
Verdejo, Rueda
Bright herb and stone fruit; a glass that lifts the dish without crowding it.
From the Pass
Cooking, like the room, is a practice of return. The same handful of ingredients, the same fire, the same hands. What changes is the conversation around them — and that's why the card is written by the week, not the season.
Marco Rossi, Executive Chef
