THE MENU
What we are cooking.
Breakfast
Sourdough Toast
House sourdough, whipped butter, seasonal jam. Served with your choice of coffee or tea.
$
9
Breakfast
Eggs Benedict
Poached eggs, smoked ham, hollandaise on toasted brioche. A breakfast classic, done properly.
$
18
Lunch
Burrata & Tomato
Fresh burrata, heirloom tomatoes, basil oil, sea salt. Simple and seasonal.
$
22
Dinner
Roasted Sea Bass
Line-caught sea bass, fennel puree, caperberries, brown butter. The signature evening dish.
$
38
Drinks
Negroni
Campari, sweet vermouth, gin, orange peel. Stirred, never shaken. The bar's most ordered drink.
$
14
Desserts
Chocolate Fondant
Warm dark chocolate fondant, vanilla bean ice cream, cocoa soil. Allow 12 minutes.
$
16
THE KITCHEN
Marco Ricci, Head Chef.
Marco trained in Bologna and Lyon before leading kitchens in London and Singapore. He joined The Hotel to build a restaurant that cooks honestly and sources locally. His tasting menu changes every month.
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