The menu

Five minutes of cooking, a golden crust and a nutty, lemony butter sauce. G

Warm, jammy tomatoes against cold, creamy burrata. Ready in 15 minutes. VG

Shrimp sizzling in garlicky olive oil with smoked paprika. Bring bread for dipping. GD

Deeply caramelized onions under a bubbling lid of Gruyère toast.

A steakhouse crust, butter-basted finish and a glossy two-minute pan sauce. G

Golden mushrooms, porcini stock and a loose, glossy finish that ripples on the plate. VG

Salmon and vegetables steamed in parchment parcels that you open at the table. G

Thin golden cutlets in a bright lemon, caper and butter sauce.

Garlic, olive oil, chili and pasta water turned into a silky sauce. Pantry magic. VVD

Fresh egg pasta made together, in the simplest, most luxurious sauce. V

Fragrant coconut curry with snappy shrimp, Thai basil and lime. DG

Creamy inside, shatteringly crisp outside. The side that steals the show. VG

Crisp lettuce wedges, a bright shallot dressing and toasted nuts. VG

Crisp edges, a liquid chocolate center and five ingredients. V

Espresso-soaked ladyfingers and mascarpone cream, layered in glasses the night before. V

Glossy dark chocolate, crunchy toppings, ready in 20 minutes. VG

Silky vanilla custard under a glassy, crackling sugar crust. VG

A jewel-red sparkling drink, zero-proof by default, with an optional bubbly upgrade. VVGD

Eggs poached in spiced tomato and pepper sauce, served from the pan. VG

Cloud-light, lemony pancakes for a slow morning. V