Tasting menu · sample pricing
Everything worth a second glance.
The full pass — same lighting discipline, same marble calm. Scroll to watch colour sweep across each plate.
The menu
Every plate on the pass — same marble calm, same gallery discipline.
Sharp citrus curd, brûléed meringue, served marble-chilled.
Warm croffle cubes with salted caramel and dark chocolate dip.
Crisp shells, gianduja cream, Piedmont hazelnut dust.
Cinnamon sugar, served warm in a speckled bowl.
Biscoff crumble, brown butter, soft centre.
Cheesecake filling, fresh strawberries, glossy strawberry syrup drizzle.
Pale green shells, rose buttercream, crushed pistachio.
Molten 70% centre, cocoa dust, crème fraîche.
Silky set cream, bergamot note, amber caramel.
Frangipane base, pistachio cream, fresh raspberries.
Choux, vanilla cream, glossy fleur de sel caramel.
Layered mascarpone, matcha soak, cocoa and green tea dust.
Acai, pancakes, berries — built for two and a slow morning.
Single croffle on blush plate with leaf-art latte.
Tall stack, warm glaze, cinnamon dust falling mid-plate.
Colourful drinks, shared plates — the room at its brightest.
Pastel tarts, macarons, petits fours — the pass in one sweep.
Cream, petals, warm sauce poured tableside.