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Head Chef and co-owner Phil Marchant seeks not just to create plates and an experience that warrants a repeat visit, but ones that showcase the work of farmers, hunters and providores he has long collaborated with. He views it as a commitment to them, to honour through transformation, what they have delivered daily to the ESSA team.
Often placing a contemporary spin on a classic technique via way of unique, sometimes unseen, albeit delicious combinations.
Make your way through the menu uncovering unexpected but familiar flavours.
Raw, pickled, smoked and wood-fired dishes feature throughout.
We have a full vegetarian option for the set menu or we have vegetarian alternatives for a lot of our dishes, for example we hold a vegetarian version of our pasta available all the time.
The below is a sample menu and subject to change.
