TO SNACK
-
CAVIAR
BONITO CREAM & PARKER HOUSE ROLLS
30G 80 / 50G 135
-
CRUDITÉ
MARKET VEGETABLES WITH HERBED CRÈME FRAÎCHE
9
-
OYSTERS
ON THE 1/2 SHELL WITH FROZEN CUCUMBER OLIO VERDE & BLACK PEPPER
20 / 40
-
ENGLISH PEA
HUMMUS WITH MISO FLATBREAD
12
-
VENISON TARTARE
PICKLED SHALLOTS & FERMENTED CURRANTS
18
NOMAD PLATEAU
GRAND FRUITS DE MER
38 PER PERSON
LARGE PLATES
-
BROCCOLINI
GRILLED WITH BLACK RICE, CONFIT EGG & LEMON
25
-
CAULIFLOWER
ROASTED WITH VADOUVAN, FIGS & ALMOND
21
-
TURBOT
SEARED WITH GREEN CURRY, AUBERGINE & BASIL
32
-
DIVER SCALLOPS
BOUILLABAISSE WITH PRAWNS & FENNEL
38
-
SUCKLING PIG
CONFIT WITH WILD GREENS & SMOKED BACON JAM
39
-
30-DAY DRY-AGED BEEF
RIBEYE, SLICED & WOOD-FIRED WITH CHARRED ENDIVE & ROSCOFF ONIONS
40
SMALL PLATES
-
BIBB LETTUCE
SALAD WITH CUCUMBERS & PISTACHIO VINAIGRETTE
14
-
SEA BREAM
CRUDO WITH RADISHES, MINT & PICKLED STRAWBERRIES
18
-
TOMATO
SALAD WITH STRACCIATELLA, OLIVES & SUMMER MELON
17
-
AVOCADO
SOUP WITH CRAB & LIME GRANITA
16
-
TAGLIATELLE
KING CRAB, MEYER LEMON & BLACK PEPPER
28 / 38
-
RIGATONI
WILD GARLIC, ARTICHOKE & PARMESAN
22 / 32
SIDES
-
KOREAN YAM
FROM THE EMBERS WITH SMOKED BUTTER & SALSA VERDE
8
-
HISPI CABBAGE
GRILLED WITH ALMOND & AMALFI LEMON
9
-
BABY CARROTS
SMOKED WITH YOGHURT & HAZELNUT DUKKAH
9
NOMAD CHICKEN DINNER
SERVED FOR THE WHOLE TABLE
70 PER PERSON
THE EGG
MUSHROOM CUSTARD
& CHIVES
THE CHICKEN
BRIOCHE-STUFFED
WITH LEMON & PARMESAN
THE PUDDING
PEACH SUNDAE
WITH VANILLA CUSTARD
& HONEY OAT SHORTBREAD
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.