We’ve been busy cooking up some banging new dishes! Our Head Chef, Sam, along with the amazing team in the kitchen, have whipped up a fresh, seasonal menu that stays true to our Kiwi roots. All your classic faves like our kedgeree and bubble and squeak will still be on the menu, read the full menu here.
Sam dished out his latest tasting notes that nail the flavours and inspo behind these new menu items. Check it out...
BREAKFAST
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Breakfast roll, Gammon, egg, hash brown, red Leicester & chilli jam Soft ciabatta roll from Snapery East with gammon from the Yorkshire G’s at Fruit Pig, chilli jam (a lockdown special from our Shoreditch Head Chef, Thomas), new hash brown and cheese to tie it all together. Chur. |
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Warmed heritage beans, tomatoes, parsley, shallot, caper option to add an egg Tomatoes passed through the mooli and reduced, with a small amount of garlic and heaps of herbs. Heritage beans from Natoora make this beans on toast light and fresh. |
LUNCH
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Heritage tomato, bar ricotta curds, herb oil, crusty toast (option to add nduja) Tomatoes, herb oil, ricotta. Letting the ingredients shine. Simple and so tasty. |
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Griddle bread with anchovy Flat bread made with labneh whey, wild sea herb butter, and marinated anchovy. Salt, butter, chargrilled. Just how bread should be. |
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Shrub mushroom, lamb with hummus & spent sourdough Mushrooms cooked in XO, crispy lamb, fermented hummus, served with Asian-inspired paratha. Vegan option available. |
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Potato chips & dip Bluebird chips and kiwi dip. A classic NZ snack done simple and well. |
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Pork schnity, hangi potato, lemon butter & fennel mustard salad Lightly bashed 120g pork schnitzel with hangi potato salad, lemon meat butter and pickled fennel-mustard leaf salad. Fried pork and potato salad done right. |
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House pasta with wild sea herb butter, yolk (option to add anchovy) 120g light pasta dough, finished with an egg yolk and wild sea herb butter. Stir through to become the sauce. Yum. |
SIDES
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Dressed spinach, ponzu, garlic Wild NZ spinach, lightly pickled and dressed with citrus ponzu and garlic chips. |
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