a seasonal record of dishes, ideas, and ingredients that have passed through the kitchen at Venn.
a summer menu of grass pea falafel, a cold ajo blanco, acorn lasagnette and fried rice with kimchi ice cream.
view menu
a spring menu built on sour leeks, fermented beans and wild greens.
view menu
a winter menu shaped by roots, aged grains, fermented brassicas and slow-cooked alliums.
view menu
an early autumn menu shaped by roots, ancient grains, wild mushrooms and prickly pear.
view menu