the menu.

our pumpkin flower pickles left us with a generous pile of pumpkin offcuts. so we jammed them and folded the result into our macadamia ricotta. pomegranate and coriander pickles cut through the richness.

to close: shaved frozen persimmon. the ice dissolves against the cream. the sweetness sharpens everything around it.

a simple but beautiful salad. spent coffee grounds, carob, a little liquid, and oil become a clay. we slow-bake roots and onions in it until they give way completely.

a green sauce from herb stalks that would otherwise be discarded, a subtle garlic note, and an agridolce of unfiltered organic apple cider vinegar, white muscovado sugar, bay leaf, and allspice. bright, clean, pulls the whole thing together.

the crumble is edible.

a sweet little interlude. fluffy rolled 'milk' bun, split open and loaded with house aioli and our white kimchi: radish, pear, pipa do basto apple, loads of ginger, garlic. good for the gut. good for the season.

on the side: fig jam. not too sweet, not too salty. a memory of recent summer.

a piedmontese classic, rebuilt. pea protein and coconut cream replace the heavy cream, giving a natural silkiness that needs nothing else. slightly sweet, drowned in a tangy hibiscus infusion.

the hibiscus cream was born out of a mistake and like a good one, it stayed. oxalis for sheer acidity. cornflower for colour. it cracks a smile with a gentle wiggle.

8ª Colina's porter became what might politely be called a no-chocolate Guinness cake. moist, fruity, gently warm. bathed in coffee syrup roasted by our friends at Von & Vonnie.

hidden under a cloud of Italian meringue. the sensation of eating a s'more. what makes it work without cacao is THIC, a chocolate alternative by Endless Food Company, built from upcycled ingredients. a product we keep finding new uses for and new reasons to trust and experiment with.