BITES
Dry ham ‘Noire de Bigorre’ 50g
Bao – Raclette cheese “Bordier” x2p
Smoked tarama – lovage oil – buckwheat crisps
Grey shrimp croquette – bisque cocktail sauce – bonito
flakes – jalapeno
Potato dauphine – bearnaise
Scallop raw – bafun uni – smoked brown butter
– chicken jus – kumquat x1p
Cockles – alorosso beurre blanc – chives

PLATES
Labneh – brocoloni – pickles salicornia – hazelnut – Nduja oil
Grilled cos salad – unagi – lardo – caesar sauce
– cos cream crouton
Fregola sarda – vongole clams – tomato sauce – taggiasche olives – bottarga
Endive – blue goat cheese chantilly – apple – dry ham – candied hazelnut
Octopus – potato mousse – harissa cream – chicken jus – kumquat
Veal tartare – oyster – sour cream – mustard pickles – bottarga
Lamb confit – salsa verde – fennel – culentro – dill
Bavette beef flank – red wine shallot and anchovy sauce – watercress – fries
Monkfish – matelote red wine sauce – hazelnut – mix salad
iODE pasta – camaron rojo shrimps – uni –  cockles – salicornia – head sauce

TO SHARE
Dry aged seabream sashimi – yuzu  kosho vinaigrette
Turbot – beurre blanc – olorosso wine – green oil – crouton
Porterhouse beef – sauce foyot – brown butter – watercress

CHEESE & SWEETS
Cheese mix  selection x3p
(Brillat-savarin, Persille de chevre (goat), Comte 18 months)
Brillat-Savarin burnt cheescake – strawberry sour plum jam
Pavlova – pineapple – coconut cream – lime gel – korean chili
Warm chocolate mousse – buckwheat ice cream – crispy brownie – caramel
Vodka “Grey Goose” – homemade yuzu sorbet