Everything on the pass right now

Hand-rolled tagliatelle, 8-hour tomato and beef ragù, shaved aged cheese.

Crisp-skin salmon, charred leek, brown butter, roast garlic mash.

72-hour fermented dough, San Marzano tomato, fresh mozzarella, basil oil.

Braised six hours in red wine and rosemary, root vegetable mash, jus.

Dry-aged 21 days, finished over embers with smoked butter, charred spring onion.

Buttermilk-brined, charred over hardwood, roast garlic butter, charred lemon.

Whatever's best this week, charred hard and finished with herb oil and lemon.

Our most requested recipe — brown butter sponge, salted caramel, crème fraîche.

70% dark chocolate, Nolan olive oil, flaked sea salt, toasted hazelnut.

Bourbon, charred orange, house bitters, applewood smoke.

Fresh pineapple, charred lime, mint, soda — a mocktail worth ordering twice.