Their is a large bar downstairs for casual stragglers and a more formal dining area upstairs for bookings.
- Raw beef, pear, sesame - cubes of nice chewy beef and pear with an Asian inspiration;
- Cod, foie gras, tempura, blood orange - perfectly cooked cod complemented well by tart blood orange. Couldn't detect any foie gras;
- Crab & fennel on pork skin - salty crisp pork skin was a bit too powerful to eat with the salad of crab meat, fennel, dill;
- Mussels - unfortunately small meat but cooked in a delicious orange spicy sauce of white wine and nduja (a southern Italian pork spread);
- Pork hash - pork belly, shoulder and shin, crispy fried potatoes, egg yolk. Beautiful flavour and textures in all ingredients;
- Skirt steak with kimchi hollandaise - beautifully tender medium-rare beef cutting easily, a rich spicy kimchi sauce of magic;
- Aged dripping frites with pulled pork, kimchi, cheese - not the best fries themselves, but topped nicely with pork slivers, cheese, spice;
- Keveral salad - raw greens, nothing more, nothing less;
After the feast above for 3, dessert was tempting. We only ordered the trifle, but as it was a busy night we were complemented another for the wait.
- The banana dog - squishy banner, an incredibly sweet caramel coating and some refreshing ice-cream;
- Old fashioned trifle - sweet cream topping blood orange, meringue pieces and sprinkles.
Next time I would order with my focus on the mails. For me the Pork Hash and Skirt Steak were easily the best two dishes, and the Mussel sauce equally great. I imagine the Rib for 2 would be fantastic - just like every meat dish from Pitt Cue Co.
