April 20th – PHO

The Vietnamese Classic Lightly poached flank steak in a vietnamese-spiced bone broth, fragrant herbs and rice noodles with home-made Sriracha. OR Vietnamese-spiced vegetable broth with tamari and sesame-marinated mushrooms, fragrant herbs, rice noodles and home-made Sriracha.

April 27th – PASSOVER

Poached matzo meal dumplings, fragrant chicken bone broth, shredded chicken, grilled spring onions, baby carrot and herb salad. OR Poached matzo meal dumplings, nage broth, Portobello mushroom, grilled spring onions, baby carrot and herb salad.

April 13th – NORDIC

Grilled sea trout, Icelandic skyr, dill oil, smoked and pressed potato, cured egg yolk, fermented greens + kelp salt OR New season Asparagus, Icelandic skyr, smoked and pressed potato, cured egg yolk, fermented greens + kelp salt

April 6th – CELERIAC

the most under-rated of vegetables…..   Whole roasted buttered celeriac with mangalitsa pancetta and toasted walnut salt in a Gubbeen and camomile broth served with a burnt celeriac butter toast OR Whole roasted buttered celeriac with toasted walnut salt in a Gubbeen and camomile broth served with McNally’s greens + a burnt celeriac butter toast

MARCH 30th – TACOS

3 tacos (carnitas / avocado / aguachile) with lime & sour cream grilled corn and Mexican black beans OR 3 vegetarian tacos served with lime & sour cream grilled corn and Mexican black beans

MARCH 23rd – KOREAN JJIGAE

Pork shoulder with baechu, homemade pickled vegetables, carrot and daikon kimchi, simmered in gochujang with scallion and served with steamed sticky rice and taberu rayu OR Crispy fried tofu with baechu, homemade pickled vegetables,  carrot and daikon kimchi, simmered in gochujang with scallion and tofu and served with steamed sticky rice and taberu rayu

MARCH 16th – PINTXOS

  From Basque Country… Mushroom croquettas, pintxos de tortilla, pulpo a la gallega, pressed pig cheeks. OR Mushroom croquettas, pintxos de tortilla, manchego and honey, marinated olives  

March 9th – RAMEN

Cured ham broth, pressed pork belly, ajitsuke egg, katsuobushi salt, fresh egg noodles and pickled kombu OR Umami-rich miso broth, ajitsuke egg, gomashio, fresh egg noodles,tare marinated mushrooms and pickled kombu

fresh cheese from waste milk

When a barista makes a milky drink, a flat white, latte etc. nine times out of ten they will have some frothy milk leftover in the end of their jug. The better the barista, the less milk there will be but generally there is always a little something. For most people this goes down the… Continue reading fresh cheese from waste milk

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