One line on our menu ends in a word most people read straight past. Under Small Plates, the wood-smoked Norwegian salmon salata comes with shaved fennel, dill, haricot vert, fried chickpeas and an orange-wafu vinaigrette. Fennel, dill and chickpeas you…
Two lines on our Hamilton Road menu end the same way. The Angus Pure Southern Australian ribeye MB4+ is “300g grain-finished, truffle ponzu jus, salad”, and the Blackmore full blood wagyu karubi MB9+ is “200g full blood wagyu short ribs,…
Most menus that use soy sauce do not mention it. Ours names it once, in an unexpected place — the dessert section — and it names the brewery too: the muhallebi comes with “yamasa soy caramel”. People ask about the…
Tzatziki is the cold, white, garlicky yoghurt-and-cucumber sauce most people meet on the side of a Greek souvlaki. It is also on our dinner menu, next to a piece of charcoal-grilled lamb, and it gets asked about more than you…
Our Hamilton Road menu prints two words on the lamb tartare that most people read straight past. Under Small Plates the line is: KIBBEH NAYYEH — margra lamb tartare, shio kombu, wheat, wasabi ponzu vinaigrette, crispy things, salted cambodian black…
Two words on our menus do more work than their size suggests: mentaiko XO. They sit on the cassava and taramasalata at Hamilton Road and on the mentaiko taramasalata at Li’l Habibi, and we have explained the mentaiko half twice…
Harissa turns up on three of our dishes across two addresses, and in two colours. On Hamilton Road the Lebanese charcoal chicken comes with a green harissa. On Haji Lane, at Li’l Habibi, the red harissa goes on the Şiş…
A5 is two Japanese grades in one label; MB9+ is a single Australian marbling score. Why they do not convert, and what each actually tells you.
Karubi comes from the Korean word for rib, and in Japan it is a menu name rather than an official cut. What it means on our menu: full blood wagyu short rib.
Umami gets described as “savouriness”, “the fifth taste” or, less helpfully, “that thing MSG does”. All three are true and none of them explains the most useful fact about it: umami is not one compound but a small team, and…