Oils & Vinegars
Early-harvest extra virgin olive oil from a single grove of Koroneiki trees in the southern Peloponnese. Green and grassy with artichoke, almond and a peppery finish. We pour it over raw fish and finish every soup with it.
The Details
Cultivar: Koroneiki. Harvest: early, cold-extracted. Tasting notes: cut grass, artichoke, almond, black pepper.
Special Selection
A softer, buttery extra virgin oil from Arbequina olives grown in Catalonia. Ripe apple, green banana and a gentle almond finish. Our choice for mayonnaise, cakes and anything delicate.
Traditional balsamic aged for twelve years in a battery of oak, cherry and juniper barrels. Thick and glossy, with dried fig, cherry and a long sweet-sour finish. A few drops on Parmigiano, strawberries or vanilla ice cream.
Extra virgin olive oil steeped with real slices of black winter truffle. Earthy and deep, so a little goes a long way. Finish risotto, eggs or fries with a thread of it.
Flaky sea salt blended with dried black summer truffle. We keep a pinch pot of it on the pass for steak, popcorn and soft-boiled eggs.
Pale acacia honey infused with white truffle. Sweet, then savoury and musky. Drizzle it over aged pecorino, blue cheese or roasted figs.
Our veal and red wine sauce, reduced over two days in the restaurant kitchen. Warm a spoonful in the pan after searing steak or duck and swirl in a knob of butter.
