Wood-oven flatbread
$9
Slow tomato, oregano, olive oil, sea salt. Out of the oven every eight minutes.
VG
Autumn menu · changes weekly
The menu
Everything below can be ordered for pickup or delivery, or eaten at the table. Tell your server about allergies — our kitchen handles gluten, nuts, sesame and dairy.
Tue–Sun from 17:30
To start
Whipped feta & hot honey
$13
Charred peppers, Aleppo chilli, thyme honey, warm bread.
V
Warm Cardona olives
$7
Orange peel, fennel seed, bay.
VGGF
Pasta
Bucatini all’amatriciana
$26
Hand-rolled bucatini, guanciale, slow sugo, pecorino.
Signature
Orecchiette, cime di rapa
$24
Broccoli rabe, anchovy, chilli, garlic breadcrumbs.
Tagliatelle, wild mushrooms
$25
Brown butter, sage, aged parmesan. Ask for it vegan.
V
From the grill
Charcoal lamb shoulder
$64
Seven-hour shoulder, pomegranate molasses, freekeh, yoghurt. For two.
SignatureGF
Whole sea bream
$38
Day-boat fish, chermoula, grilled lemon, fennel salad.
GF
Sumac half chicken
$31
Brined, grilled over almond wood, toum, pickled chilli.
GF
Hanger steak, salsa verde
$36
Arbor Lamb’s neighbour’s beef. Charred onions, green sauce.
GF
Dessert
Olea tiramisu
$12
Espresso-soaked savoiardi, mascarpone, bitter cocoa. Made every morning.
V
V vegetarian · VG vegan · GF gluten-free. Vegan dishes also show under vegetarian. A 3% kitchen-team contribution is added to dine-in bills.