Fast food that still tastes cooked to order

Slow proved dough, San Marzano tomato, buffalo mozzarella and basil from our rooftop garden.

Twenty hour pork and kombu broth, thin wheat noodles, soy egg and burnt garlic oil.

Bronze cut rigatoni folded through black truffle cream, aged parmesan and toasted hazelnut.

Slow roasted tomatoes, sweet garlic and basil oil with a grilled cheese soldier.

Maris Piper potatoes cooked twice in beef dripping with rosemary salt and garlic aioli.

Blood orange, bitter leaves, fennel and pistachio dukkah with a honey cider dressing.

Smoked for three hours, fried to order and tossed in our twelve day fermented chili butter.

Corn chips under a blanket of three cheeses, jalapeno, lime crema and coriander.

Fried to order, rolled in cinnamon sugar and served with warm chocolate for dipping.

Madagascan vanilla ice cream, warm caramel, whipped cream and candied pecans.

House made citrus cordial topped with sparkling water over cracked ice.

Thick vanilla shake swirled with salted caramel and finished with malt crumb.

Our own espresso blend with silky steamed milk and a dusting of cocoa.

Pressed each morning from Valencia oranges. Nothing added, nothing taken away.