May 25th – PAPPARDELLE

Fresh egg pappardelle pasta with slow braised beef shin in a silky Italian ragu, thyme, fennel and parmesan crisp served with a garlic toast

OR

Fresh egg pappardelle pasta with fumbally grown oyster mushrooms in a thyme and imperial stout cream, with a parmesan crisp and garlic toast.

May 18th – DONBURI

Sticky Japanese rice bowl with braised pork belly, pickled rhubarb and ginger, purple sprouting broccoli, a raw organic egg yolk and smoked dillisk salt.

OR

Sticky Japenese rice bowl with pickled mushrooms, wild garlic crushed peas, a raw organic egg yolk, taberu rayu and smoked dillisk salt.

May 4th – FEIJOADA

The National Dish of Brazil

A comforting bowl of black bean stew with slow roast pork shoulder, house cured beef, grilled flank steak, sweet shallot salsa, farinha de mandioca and steamed rice.

OR

A comforting bowl of black bean stew with caramelised plantain, slow roasted cassava, sweet shallot salsa, farinha de mandioca and  steamed rice.