Lunch| Dinner| Dessert
  • sunchokeVegan

    soup with beluga lentil caviar toasted hazelnuts wild mushrooms
    15

  • foie gras

    seared & malt brushed, crab apple popped sorghum, spelt crumb bourbon jus
    28

  • Beef

    tartare with sesame seeds, shoyu pickled kohlrabi, kimchi furikake rice crisps
    18

  • KaleVegan

    shaved and pureed broccoli marcona almonds & champagne vinaigrette
    16

  • Buratta

    honeyed quince, pistachios & peppercorns, mustard greens grilled bread
    21

  • mushroomsVegan

    raw & roasted in brown rice miso on flatbread with mushroom purée avocado herb aioli & mustard greens
    20

  • hearts of palmVegan

    tartare with turnip, apple, sunflower & hemp seeds, olive oil emulsion toasted oats
    17

  • octopusOcean

    roasted & tossed in salsa verde with piquillo peppers, harissa rapini, merguez sausage & olives
    24

  • madaiOcean

    anise-shallot dressing, fennel & bee pollen, jade radish red chilli, white balsamic
    18

  • avocadoOcean

    dungeness crab, vadouvan aioli mango, jalepeño, thai basil
    22

  • brown riceVegan

    risotto with roasted kabocha squash miso, citrus ponzu & pine nuts
    26

  • venison

    chestnut, pink lady apple, grains & wild rice, cranberries, spiced jus
    36

  • Beef

    shortrib, braised with black trumpet ragout & cheese curd pomme purée
    40

  • duck

    sauerkraut, red wine braised leg red fife spaetzle, salsify
    38

  • celeriac

    puff pastry, maitake mushrooms celery cream, black truffle
    29

  • black codOcean

    nduja broth, swiss chard, saffron piquillo peppers, pimenton spice
    39

  • salmonOcean

    black olive & muscovado sugar sweet onion, parsnip, noilly prat
    28

  • shellfish

    lobster, scallop, oysters clams, mussels, shrimp sea urchin butter on toast aromatic broth
    58

  • scallopsOcean

    st. canut pork belly, caramelised endive blood orange, burnt citrus dressing
    36

  • lobster

    squid ink calamarata with lobster bisque espelette pepper, tarragon lemon brioche crumb
    36/46

For Two

  • each night our chefs prepare features that are meant to share. inspired by winter, tonight’s “for two” dishes will be described by your captain table-side.

Sides

  • cauliflower

    roasted with honeycomb lemon & sage
    12

  • brussels sprouts

    grainy mustard vinaigrette & bacon
    13

  • French fries

    pecorino, truffle & herb aioli
    8


Vegan = vegan or vegetarian
Ocean Wise