Menu
| 6 | prawn heads with sesame aioli and pimenton | |||
| 7 | oeuf mayonnaise with prawns | |||
| 4,5 | bread and butter | |||
| 7,5 | padron peppers with rosemary salt | |||
| 5 | canned olives with anchovies | |||
| 10 | cheese (tomme gris de savoie) with plum butter | |||
| 11 | fish beignets with lemon mayonnaise | |||
| 14,5 | brioche with prawn, lemon marmalade and crème fraîche | |||
| 11 | artichoke with caper vinaigrette | |||
| 14,5 | green asparagus with a tartar sauce of celeriac | |||
| 24 | petongles (8) with orange-garlic butter | |||
| 18 | grilled langoustines (3) with toast | |||
| 16,5 | strata with vadouvan, gruyère and salsa verde | |||
| 34 | squid with olives and lovage | |||
| 18 | fennel sausage, lentils and tomato | |||
| 19 | spaghetti with anchovies, panko and lemon | |||
| 19 | spaghetti with bisque, bottarga and crème fraîche | |||
| 4,5 | potatoes | |||
| 7,5 | lettuce with parmesan | |||
| 8,5 | soft serve with olive oil and sea salt | |||
| 8,5 | “bananasplit” with sesame seeds | |||
5 FOR 50 MENU – five courses for fifty euro per person, a set menu only per table
| oeuf mayonnaise with prawn | ||
| grilled langoustines with toast | ||
| green asparagus with a tartar sauce of celeriac | ||
| strata with vadouvan, gruyère and salsa verde | ||
| spaghetti anchovies or spaghetti bisque | ||