Beyond the classics you already know, the menu expands with bold new dishes like the beef tenderloin tartare with dijonnaise and golden brioche, or shrimp aguachile with cilantro, cucumber, and espelette chili—an explosion for the senses. There’s also room for options like the short rib and chorizo croquettes—crispy, creamy, intense—or a flawless beef Wellington with golden pastry and deep red wine demi-glace. And to finish, the sticky toffee pudding: warm, sweet, and absolutely addictive. Bold flavors, precise technique, and that provocative edge that changes everything.
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