A dish for every day of the week
M. Supernormal fried chicken
T. Rare breed tonkatsu, bulldog sauce
W. Chirashi - selection of seafood, koshihikari
T. Blue Swimmer crab, egg noodles
F. Whole coral trout, ginger & shallot
S. Bangalow pork belly, house condiments
S. Wagyu short rib ssam, pickles & leaves
Monday. Supernormal Fried Chicken with Kombu Hot Sauce. Crisp, while still juicy and tender inside. We want to feel the heat, know it’s there, but we also want to be able to talk and maintain basic motor skills. Our Kombu Hot Sauce understands the assignment and then some.
Rare Breed Pork Tonkatsu with Bulldog Sauce is Tuesday wrapped in a light panko crumb. Pieces of rare breed pork are deep-fried before resting, just enough time to relax and produce juicy pieces with a little resistance, a satisfying crunch plus the sweetness and tang of Bulldog Sauce.
On Wednesday, we want freshness and our Chirashi provides just that. A selection of raw and marinated seafood on seasoned koshikari rice with condiments. It's the raw bar in a nutshell.
Blue Swimmer Crab, Egg Noodle, Kombu and Tomato Dashi. Perhaps served alongside seafood from the raw bar and with a glass of aligoté. A great way to close Thursday.
Friday is for friends… and a whole, line-caught Coral Trout with aged soy, ginger and shallot. An excuse to come together, to break bread and share wine, on Friday we offer this as a larger dish that elevates some classic flavours – salty and sweet over the full, white flesh of coral trout.
Cantonese Roast Pork Belly, whether for lunch, dinner or in between is how we imagine Saturdays at their best. Served with house condiments and designed to share, this could be the beginning of something wonderful.
Sunday just wants to finish the week the right way, and we can’t imagine anything that could better a Wagyu Short Rib Ssam (with leaves, pickles and condiments).
