Built for the Beer.

Twelve-hour smoked pork belly, bourbon glaze, house-pickled cabbage.

Sourdough, wild mushroom ragout, shaved Grana Padano.

Steamed edamame tossed in house chilli oil and roasted garlic.

Half-rack pork ribs braised in our stout, finished on the grill.

San Marzano tomato, fior di latte, basil, Sicilian olive oil.

Cashew cream-marinated paneer, charred on skewers, mint chutney.

Triple-cooked potato, cracked pepper, malt vinegar aioli.

Flourless chocolate torte, stout ganache, crème fraîche.

House-brewed kombucha, fresh ginger, lime.