IBNH
A 94.5-point single-origin pulled at 9 bar. Dark stone fruit on the nose, long chocolate finish.
Double espresso marked with a precise pour of micro-foamed milk. Brief, intentional.
Two ristretto shots beneath silky, 65°C stretched milk. Ratio-perfect.
Equal thirds espresso, steamed milk, and deep velvety foam. Classic executed without apology.
Condensed milk base, double espresso, cold-poured whole milk. Sweet, full, unapologetic.
Hand-poured at 93°C, 3-minute draw. Seasonal single origin, tasting notes on the card.
18-hour cold-steep, nitrogen-finished. Smooth, low-acid, no ice required.
Three cortados of our highest-scoring lots. A side-by-side study in terroir and process.
72-hour laminated dough, French AOC butter, 27 layers. Shatters on contact.
Double Valrhona Guanaja bar sealed inside our croissant dough. Warm from the oven.
Day-old croissant soaked in almond syrup, filled and crusted with frangipane and flaked almonds.
Breton shortcrust, pistachio cream, fresh raspberries. Set, sliced, served at room temperature.
Caramelised puff, vanilla diplomat cream, fresh strawberry. Built to order.
48-hour ferment, Sicilian EVOO, fleur de sel, rosemary. Warm, dimpled, honest.
Laminated dough with the season's best stone fruit or citrus curd. Changes weekly.
A curated selection of the morning's pastries with cultured butter and seasonal preserve.
Roasted pepper and tomato base, two eggs poached in the pan, Aleppo chilli, feta, sourdough.
Three-egg omelette, your choice of fillings. Folded soft, served immediately.
Grilled chicken, smashed avocado, poached egg, quinoa tabbouleh, tahini drizzle.
Crispy spiced potatoes, slow-baked eggs, harissa yoghurt, pickled onion, dukkah.
House-made muffins split and toasted, served with cultured butter, jam, and clotted cream.
Buttery vol-au-vent filled with wild mushroom duxelles, Gruyère béchamel, poached egg on top.
Slow-scrambled truffle eggs over crispy rösti, chive cream, shaved summer truffle.
Two poached eggs on toasted brioche, Comté fonduta, crispy prosciutto, micro herbs.
Torn burrata, slow-roasted tomatoes, basil oil, sourdough croutons, prosciutto crudo.
Whipped labneh, charred peppers, toasted pine nuts, za'atar, olive oil, warm flatbread.
Thick-cut grilled halloumi on sourdough, wildflower honey, fresh thyme, lemon zest.
Thinly sliced potato baked in cream and Gruyère until golden. A side or a solo act.
Panko-crusted fried burrata over arugula, heirloom tomato, aged balsamic reduction.
Hand-rolled trofie, Genovese basil pesto, seasonal vegetables, toasted pine nuts, Parmigiano.
Egg pappardelle, black truffle butter, crispy pancetta, Parmigiano Reggiano, chive oil.
72-hour short-rib ragù, bronze-die rigatoni, Grana Padano, fresh basil. A Sunday plate every day.
House-made ricotta and spinach filling, sage brown butter, toasted walnuts, aged Parmigiano.
Confit tomato, courgette, aubergine, and pepper layered thin over herb coulis. Provençal, precise.
San Marzano tomato, Calabrian chilli, garlic, good olive oil. Nothing more. Nothing less.
Fresh pasta sheets, slow-cooked beef and pork ragù, béchamel, Parmigiano. Rested before cutting.
Flash-fried sweet corn, chipotle aioli, cotija, lime, cilantro. Street food with table manners.
Poached prawns, seared scallop, calamari, yuzu dressing, fennel, blood orange, micro cress.
Herb-marinated grilled chicken, butter lettuce, cucumber, radish, green goddess dressing.
Romaine hearts, house Caesar, anchovy-parmesan croutons, shaved Grana Padano. Classic, correct.
Hand-pulled burrata, six varieties of heirloom tomato, aged balsamic, basil oil, fleur de sel.
Two 120g beef tenderloin medallions, truffle jus, potato gratin, seasonal greens, bone marrow butter.
Free-range breast pounded thin, panko-crusted, pan-fried gold, arugula and lemon salad over the top.
Atlantic salmon fillet, herb and almond crust, lemon beurre blanc, asparagus, crushed new potato.
Carnaroli risotto, Milanese saffron, Parmigiano, gremolata, four grilled Jumbo prawns.
Pan-seared chicken supreme wrapped in Parma ham, sage, white wine cream, root vegetable purée.
Whole portion sea bream, French butter baste, caperberry salsa verde, pomme purée.
Prawns, clams, mussels, and sea bream baked in a saffron-tomato broth. Served with grilled sourdough.
Market fish of the day baked in parchment, herbs, citrus, and white wine. Minimal, seasonal.
Grilled chicken, Genovese pesto, sun-dried tomato, burrata, pine nuts, basil.
Double-fried chicken thigh, Buffalo glaze, pickled slaw, blue cheese dressing, brioche bun.
Herb-marinated grilled breast, smashed avocado, Swiss cheese, leaf, house mayo, brioche.
180g dry-aged beef patty, truffle mayo, wild mushroom duxelles, aged cheddar, brioche bun.
180g beef patty stuffed with molten aged cheddar, caramelised onion, mustard, sesame bun.
Gochujang-marinated beef patty, kimchi slaw, pickled daikon, sriracha mayo, sesame bun.
180g dry-aged beef, smoked cheddar, house sauce, iceberg, tomato, pickles. The benchmark.
72-hour cold-ferment dough, San Marzano, fior di latte, fresh basil, Sicilian EVOO.
Cupped Calabrian pepperoni, San Marzano, fior di latte, chilli honey finish.
Pulled Buffalo chicken, fior di latte, ranch, celery, blue cheese crumble.
Bianca base, truffle oil, wild mushroom, fior di latte, Parmigiano, fresh thyme.
Tandoori chicken, charred pepper, caramelised onion, coriander chutney, fior di latte, chilli.
Triple-decker: grilled herb chicken, smoked bacon, cos lettuce, beefsteak tomato, house aioli.
Spiced grilled thigh, peri-peri mayo, pickled jalapeño, coleslaw, brioche slider bun.
Fior di latte, heirloom tomato, basil, aged balsamic, EVOO on toasted ciabatta. Unadorned, perfect.
Skin-on batons, Cajun salt, smoked paprika aioli.
Buttermilk-brined, panko-crusted, oven-crisped. Honey mustard on the side.
Fior di latte sealed in panko, deep-fried, house marinara.
Thin-cut fries finished with malt vinegar salt. British.
Twice-fried fries, house Cajun spice, chipotle aioli.
Jumbo prawns wrapped in kunafa pastry, deep-fried, saffron-honey dip.
Venezuelan 70% dark chocolate sorbet, mixed berry compote. Dairy-free.
Caramelised puff pastry, Chantilly, fresh raspberries, raspberry coulis. Assembled to order.
Caramelised banana in brown butter and dark rum, vanilla ice cream, praline crumble.
Crêpe Suzette-style, fresh strawberry, Grand Marnier reduction, Chantilly.
Savoiardi soaked in Bianco espresso and Marsala, mascarpone cream, Valrhona cocoa. Set overnight.
Alphonso mango sorbet, vanilla panna cotta, passion fruit gel, coconut tuile.
