Current Season: Autumn — Winter
The
Epicurean
Volume
A curated narrative of local terroir, crafted with
patience and precision. Each dish is a singular
expression of time and place.
"Complexity born from simplicity."
— Chef's Philosophy
I. The Earth & Roots
Starters
Roasted Marrow & Salt
24
Hand-harvested sea salt, charred sourdough, herb oil
emulsion.
Heirloom Beets in Embers
21
Whipped goat curd, pistachio soil, reduced balsamic
blackberry.
Wild Mushroom Consommé
19
Foraged autumn mushrooms, thyme essence, transparent
clarity.
III. Upland Resilience
Mains
Aged Wagyu Sirloin
72
45-day dry-aged, smoked potato, marrow jus, burnt onion.
Venison Loin
56
Juniper crust, fermented red cabbage, chestnut shavings.
Truffle Risotto
44
Acquerello rice, 36-month Parmesan, fresh black winter
truffle.
II. The Deep Current
Seafood
Atlantic Halibut
48
Pan-seared, parsnip purée, brown butter foam, crispy
samphire.
Diver Scallops
42
Cauliflower textures, golden raisin, vadouvan spice infusion.
Langoustine Crudo
36
Citrus zest, cold-pressed olive oil, edible floral accents.
Experience the Narrative
We invite you to join us for an evening where every course tells a story of the seasons.
Book Your Table
V. The Sommelier’s Selection
Vines of Provenance
Old World
Domaine de la Romanée-Conti 2017
Burgundy, France
Château Margaux Premier Grand Cru
Bordeaux, France
New World
Opus One Red Blend 2019
Napa Valley, USA
Cloudy Bay Te Koko Sauvignon
Marlborough, NZ
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Curating elevated dining experiences
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