Nocturne / Menu

Food menu

Updated 28 August 2026. Prices in US dollars and include service. The kitchen stops taking food orders one hour before close.

Small plates

Two or three per person is about right to start.

Charred octopus

$18

Slow cooked then finished over charcoal, smoked paprika, burnt lemon, potato cream.

Wood-fired flatbread

Baked to order in the wood oven. Cultured butter and black sea salt.

Tomato and stracciatella

$16

Local tomatoes while the season holds, basil oil, sourdough crumb.

VGF on request

Anchovy toast

$14

Cantabrian anchovy, whipped garlic, chive, grilled sourdough.

Grilled prawns

$19

Head on, three per portion, chilli butter and preserved lemon.

From the fire

Everything here goes over charcoal or into the wood oven.

Whole turbot

$86

Roughly 1.4kg, for two to share. Brown butter, capers, shaved fennel. Allow 35 minutes.

Lamb shoulder

$64

Twelve hours over embers, harissa, sheep yoghurt, mint. Serves two.

Whole aubergine

$24

Charred in the coals, tahini, pomegranate, dill.

VEGF

Dry-aged ribeye

$78

450g, aged 45 days, bone marrow butter, watercress.

Line-caught seabass

$42

Single fillet, grilled skin side, salsa verde.

Sides

Portions are meant for two.

Charred hispi cabbage

Anchovy dressing, breadcrumb.

Triple cooked potatoes

Rosemary salt, aioli on the side.

Bitter leaf salad

Radicchio, chicory, sherry vinegar.

VEGF

Flatbread, extra

Same as the small plate, without the butter.

Desserts

The pastry section closes at midnight.

Burnt Basque cheesecake

$12

Sour cherry, creme fraiche. Made in the morning, sold until it runs out.

Olive oil cake

$11

Blood orange, rosemary sugar.

Affogato

Double espresso, salted caramel gelato.

VGF

Cheese, three pieces

$16

Whatever is ready. Quince, oat crackers.

Set menu

Served Tuesday to Thursday, whole table only, until 21:00.

Four courses, chosen by the kitchen	$58 per person
With four glasses of wine	$96 per person
Vegetarian version	Same price, ask when booking

Allergens and dietary requirements

V is vegetarian, VE is vegan, GF is made without gluten. The kitchen is small and handles wheat flour, nuts, shellfish and sesame daily, so we cannot promise a dish is free of traces.

Tell us when you book if anyone at the table has an allergy and the head chef will call you back before the day. We would rather do that than guess on the night.

Full ingredient lists for every dish are kept at the host desk and we are happy to bring them to the table.

Drinks list

Ninety bottles, sixteen by the glass, and a short cocktail list built around the food.

See drinks