the heart of the menu. a triple-ancestry pasta cut into ribbons: acorn flour, khorasan, and barbela. a thick, flat pasta, not a light one; the khorasan and barbela give it a nutty, wholemeal flavour and the acorn sits underneath, earthy. bolota, acorn, was widely eaten in Portugal until the forest came to stand for poverty. this dish puts it back.
a vegan 'nduja', spreadable and gently spicy, built from hand-rolled cuscos transmontano and barbela. smoked paprika, a note of chilli, concentrated sun-dried tomato, walnut, and the bitter-earthy signature of the acorn underneath it all.
3% of the tasting menu price goes to Associação Verde while acorn is on the menu.
the darkest plate on the menu. an al pastor idea with the meat swapped for wild leaves fried to the same gelatinous crunch; they change with what the foragers and farms bring in.
the mole is built on THIC, a chocolate alternative made from upcycled oat and cacao husk, with smoked morita and ancho beneath it. sweet, smoky and volatile against a raw green salsa and lime.
the indulgent one. a millionaire's shortbread told through white corn and THIC, the oat and cacao husk alternative to chocolate, with the sweetness moving away from refined sugar and toward dried figs and dried fruit.
a thick alt-'choc' ganache, miso ice cream, popcorn, and sea salt.
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the stalks are sugared overnight, then made into the shrub in our seasonal soda.
see what remains
this year's ingredient spending, read live from our invoices.
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a gift card arrives by email with your name and an optional note.
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