Sea Urchin and Cauliflower
Smoked Quail Eggs and Truffles
Salmon Skin and Roe
Crackling
Leek, Hazelnut and Truffle
Fennel, Orange and Buratta
Smoked Beef
Duck Hearts, Endive and Aioli
Smoked Snapper
Burnt Ends' Sanger (Pulled Pork Shoulder, Cole Slaw, Chipotle Aioli, Brioche Bun)
Wagyu Onglet, Burnt Onion and Bone Marrow
Looks good doesn't it ... it was an excellent albeit spud-free meal. We asked Chef David Pynt to create a meal for us and he served us items both on-and-off menu. We spent over two hours there and need to go back for the desserts...as one of us (not the Spudette) does not have a separate dessert stomach!
hey poh sun, thinking of going there with a group of 6, but am discouraged by the fact that they don't take reservations, did you have to line up?!
ReplyDeleteHi Vid, they take reservations for the first seating (6pm/6.30pm) only. Enjoy!
ReplyDelete