The Saffron Kelp
Current Curations
Summer
Harvest.
An exploration of the dialogue between the soil and
the shoreline. Our seasonal menu is a rhythmic
tribute to the artisans and fishers who define our
local geography.
I. The Earth & Roots
Wild Foraged Morel
28
High-altitude mushrooms, burnt butter,
mountain salt.
Charred Heirloom Roots
24
Salt-baked parsnip, fermented honey, toasted
hazelnuts.
Spring Pea Velouté
22
Crème fraîche, wild mint oil, sourdough crisp.
II. The Deep Current
Line-Caught Seabass
48
Kelp broth, shaved radish, preserved citrus
zest.
Diver Scallop Crudo
36
Cucumber essence, chili oil, finger lime pearls.
Lobster in Emulsion
54
Butter-poached tail, coral reduction,
samphire.
III. Upland Resilience
Grass-Fed Wagyu Fillet
72
Aged 45 days, black garlic purée, marrow jus.
Salt-Marsh Lamb
64
Herb crust, potato pavé, spring onion
reduction.
Heritage Glazed Duck
58
Spiced cherry, smoked cauliflower, toasted
seeds.
IV. The Sweet Epilogue
Dark Cocoa & Sea Salt
18
70% single origin, olive oil cake, honeycomb.
Poached Winter Pear
16
Saffron syrup, pistachio brittle, buttermilk
ice.
V. The Sommelier’s Selection
Chablis Grand Cru 2018
24 / 140
Mineral-driven, lemon zest, white blossom
notes.
Nebbiolo ‘Bussia’ 2016
28 / 165
Rose petal, tobacco, firm structure, long
finish.
The Editorial Gastronome
Curating elevated dining experiences
since 2012. Member of the Gastronomic
Collective.
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