'The Cheese Toastie': Four shredded cheeses are layered on the inside and outside of two Pioik sourdough bread slices and crisped up until it emerges as the most delicious toastie you’ve ever tasted.
'Ottoman Eggs': Because eggs poached this skilfully should be treated with utmost respect, with brown butter, fried sage, garlicky labne & a disc of meltingly soft eggplant fried to a resonant crunch.
'Khao Soi': Combination of that creamy coconut curry broth, that squiggly egg noodles, a bone-in chicken Maryland, pungent mustard greens & devilishly hot housemade chilli oil.
'The Vegan': Deep-fried vegetable patty (carrots, beetroot, mushrooms, white beans, soy protein), along with the “milk” bun, the real take on fake cheese and the tangy mayo-free Mary’s sauce.
'The Cuttlefish': Cuts of tender cuttlefish are lightly coated in a turmeric batter & tossed in a hot pan with red onion, chilli, green peppers and a curry-leaf butter.
'Prawn Mantou Rolls': Ultra-savoury buns are fried to a high-definition level of golden, stuffed with sweet prawn meat coated in XO mayonnaise and crowned with a teensy exclamation of funky XO sauce.
'The Tamales': Steamed in a corn husk with layers of punchy green tomatillo salsa and shredded chicken or red sauce, poblano chilli and cheese until they’ve reached pitch-perfect fluffiness.
'Carrot and 'njuda on rye': A malty rye crisp topped with a swipe of fiery ’nduja and delicately layered coins of dill-pickled carrot.
'Cheesecake': An almost weightless, impossibly fluffy, lactic & lemony slice of heaven. Combines Philadelphia cream cheese, a crumbled Arnott's biscuit crust and secrets she's not willing to divulge.
'The Linguine': Spinach, fresh herbs are blitzed together with roasted onion, garlic, capers, lemon juice and olive oil to make the sauce, along with pecorino cheese and walnut pangrattato.
'Moussaka Pie': Minced beef, tender potatoes and eggplant make sweet music together cloistered in the confines of a housemade pastry shell finished with blistered béchamel sauce – it really works.
'Pistachio Gelato': Imported Sicilian nuts, and it tastes exactly like pistachio should - mildly roasted, faintly sweet and salty all at once. Insanely velvety texture without the use of dairy.
'The Schnitzel': Crisp as can be, seasoned with shio kombu-spiked chicken salt for an extra wallop of umami and accompanied by rosemary sprinkled-potatoes, lightly dressed leaves and a pot of gravy.
'Pineapple Buns': Pro tip - slice it in half and stuff it with a slab of butter for a true Hong Kong breakfast.
