Reservations
Our dine-in experience is open for dinner from Thursday to Saturday, and is located at our space in Mare Street, Hackney.
Each evening we serve a set, 9-course tasting menu with wine pairing and an aperitif on arrival. Our menu changes monthly as do our wines.
We are very happy to cook for vegetarians but at the moment cannot cater for vegans. Unfortunately we cannot cater for dairy allergies. Please email us for group bookings larger than 6.
All drinks are included in the ticket price. To book, simply select a date from the calendar.
November
2020
Sapling vodka, white vermouth and dill oil
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Nibbles
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Sourdough + selection of whipped butters
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Slow cooked hens egg, oak smoked potato puree, kadaiff & herring roe
Wine: Brut Natural, Flèche Saignate, Alsace, 2017, France
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Ricotta gnocchi, carrot and ginger emulsion, ginger bread and chive oil
Wine:Le droit Chenin, Pascal Lambert, Chinon, 2019, France
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Confit hake, pickled girolles, st Austell mussels & tarragon
Apple braised leek, girolles and tarragon
Wine: La chimere, Brand and Fils, Alsace, France
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Venison croquette, braised red cabbage, parsley root puree
Sweet potato croquette, braised red cabbage, parsley root puree
Wine: Chinon rouge les terrasses, pascal lambert, 2018, France
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Whipped Stilton, sherry emulsion, grape chutney and nigella seed crackers
Wine: Maison Guillot, Broux, 2018, France
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Miso ice cream, chocolate cremeaux, chocolate soil, whiskey foam & Wiltshire truffle
Wine: Churchills reserve port, Portugal
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Miso cookie, espresso Martini wine gum
D E C E M B E R
2020
Mulled Negroni
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Nibbles
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Sourdough + selection of whipped butters
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Jerusalem artichoke, slow cooked hens egg, hazelnut and caramelised lemon, black truffle
No.1:Podere Pradarolo, Vej, Bianco Antico, 2019, Italy
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Gin and beetroot cured trout, olive oil sorbet, spinach puree, bronzed fennel
Fennel, olive oil sorbet, clementine puree, spinach and bronzed fennel (v)
No.2:De Vini Poison, France
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Confit pollock, chestnut and balsamic veloute, pomegranate and caper dressing
Butternut, chestnut and balsamic veloute, pomegranate and caper dressing v)
No. 3 Maison Guillot-Broux, vin blanc, 2018, France
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Pumpkin and rum granita, macadamia crumble, creme fraiche & thyme oil
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Braised duck pithivier duck jus & pickled blackberries
Mushroom duxelles pithivier, pickled blackberries and truffle (v)
No. 4: Ocre Rouge, grenach, 2016, France
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Whipped Stilton, sherry emulsion, warm plum and armagnac sauce
No. 5: Maison Guillot -Broux, 2018, France
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Mulled winter fruits, pain d’epice, ginger bread ice cream
No. 6: Churchills reserve port, Portugal
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Clementine financier, miso cookie
