27/09/2026
Changes hands…
Every Sunday, we change the kitchen over, cooking roasts and a couple of the weeks favourites.
Charcoal smoked hispi cabbage, Nam phrik, pickles, Zhoug
Dingley Dell porchetta, yuzu citrus
Pacific lamb leg, smoky garlic, rosemary
Cantonese soy poussin
Dry aged sirloin
Cooked over fire. Served with Yorkshire pudding, maple carrots, goose fat-roast potatoes, seasonal greens, bone broth gravy.