No. 01
Signature
Salt-aged duck
Salt-aged four days, glazed in burnt honey and quince, carved at the pass. The plate we get asked about the most.
$38
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Plates and pours, made by hand.
A glimpse of what's running this season. Full menus are composed for the room. The list below is a flavour of how we cook and what we pour.
The dishes the kitchen keeps coming back to this season: ordered most, photographed most, asked-about most.
Salt-aged four days, glazed in burnt honey and quince, carved at the pass. The plate we get asked about the most.
House pasta, black garlic butter, a crumb of brown sourdough. Finished in the pan with cream and grated bottarga.
Mezcal, Campari, smoked clover honey, orange oil over a single large cube. Batched for service, finished at the bar.
A handful of reviews from people who've ordered from us in the last six months. Photos of what they ordered, below.
The skin shattered exactly the way it is supposed to. We have reordered it three times since. The smoked honey on the side is the whole game.
I have eaten pasta in Rome. I have eaten pasta on Mulberry Street. This is on the shortlist. The brown butter crumb is the kind of detail you do not forget.
We ordered for a small dinner party and the cake outlasted the wine. People asked for the recipe, then asked for the address. Worth twice what we paid.
Our working studio is open by appointment, for tastings, planning sessions, and the occasional Sunday morning pick-up. Drop in, pour a coffee, and we'll walk through what's on the pass.