A big, bold Italian stack paying homage to the traditional Focaccia.

Built on our signature light, puffed focaccia and loaded with pistachio crema, mortadella, prosciutto, confit garlic stracciatella, and wild rocket dressed in authentic Italian extra virgin olive oil, finished with a glossy balsamic glaze.

Traditional deli nostalgia, done properly and not played with too much.

Sweet, mild heat, balance and a whole load of technique.

Our latest addition and our most ambitious yet. We take the French classic technique of making a short rib beef bourguignon and turn it Chinese by braising it for 24 hours in a Char Siu consommé. Once braised, we glaze and grill the short ribs until they are super sticky and fall off the bone.

Paired with a coconut miso celeriac purée, sweet red pepper relish remoulade and parsnip crisps, all brought together with an nduja bacon jam XO sauce.

A savoury, umami-heavy build on our light, puffed focaccia.

Miso-reduced leeks, sundried tomatoes, confit shallots, mozzarella, stracciatella, pickled red onion and our signature tomato vine and basil oil combine to create a deep, rich and layered flavour profile.

Our ethos is simple: vegetables can have more flavour than meat if treated properly. The miso is the flavour bomb.

Light, puffed focaccia drizzled with our signature tomato vine and basil oil, filled with 24-hour brined chicken thigh, fried crisp and layered with pistachio & pine nut pesto, basil emulsion, confit San Marzano tomatoes, melted mozzarella, confit garlic stracciatella, lemon zest, and a balsamic red wine reduction.

Bright, herby, crunchy, ridiculous.

Slow-braised beef rendang cooked over 8 hours by Chef Charlie — the dish he claims made his girlfriend fall in love with him.

Balanced with a kaffir lime leaf emulsion, shoestring fries for crunch, house-pickled bird’s eye chillies, a chiffonade of coriander, and a bright, tangy Som Tam to cut through the richness of the fragrant rendang.

Rich, fragrant, silky.