MENU From 12.30 a.m.
TUNA ‘TARTARE
SOY SAUCE, AVOCADO GUACAMOLE, CRUNCHY VEGETABLES
(4) (12)
22
OCTOPUS SALAD
RAW CAPSICUM, OLIVES, CITRONETTE
(4) (6) (7) (9) (*)
23
YELLOWTAIL
GINGER OIL, CHILI OIL, PICKLED RED ONION
(4) (12) (Ⓡ)
25
BURRATA TOMATO CONFIT, EGGPLANT CAVIAR AND BASIL
(7) (12)
20
CAESAR SALAD
PARMIGIANO REGGIANO, CROUTON, SOFT EGG
(1) (3) (4) (7)
20
WATERCRESS SALAD
GRILLED VEGETABLES, OLIVES, FETA CHEESE, POMEGRANATE CITRONETTE
(7) (10) (12)
18