clay, chalk, enoki.
oak, pine, beeswax, benzoin, black pepper.
sake, sake lees.
caramel, buckwheat, ambrette.
peach, zinc, yoghurt, truffle.
rhubarb, rose, silver tip.
molasses, rooibos, soy.
orange blossom honey, neroli, musk.
citrus, verbena, orange blossom.
day food and coffee menu
pain au chocolat 2.50
maple leaves with smoked maple syrup. 3
steamed bun with sweet potato custard. 3.50
greek yoghurt with bee pollen and plum granola and yuba. 3.50
white asparagus with almond miso tofu cream and black sesame. 4
katsu sandwich with beef, pickle and bulldog sauce. individual 5 with morning beer. 6.90
cold udon noodle with yuzu ponzu,sesame,grated daikon and crispy batter. 6.50
cold buckwheat noodles with sesame sauce, chopped spring onion tops and wasabi. 6.50
hot udon noodles with mushroom broth and pickled shiitake. 7.50
hot buckwheat noodles in smoked clear chicken broth with crispy chicken skin,
cured egg yolk and horseradish. 7.50
single espresso 1
double espresso 2
flat white 2.80
long black 2.50
batch brew 2.50
black tea 3.50
sencha green tea 3.50
jasmine silver needle tea 3.50
cold brew tea
green tea 2.60
green juice 3.50
cold pressed orange juice 3.50
evening food menu
fermented radish with shiso. 3.25
pickled cucumber with green tea and sesame. 3.25
roasted garlic miso with almond tofu. 3.50
daikon radish with nori, katsuobushi, umeboshi. 4.50
grilled edamame with bulldog sauce. 3.50
miso tomatoes with yuzu zest. 4.50
seaweed in tempura with mushroom powder. 4.75
aubergine with miso and hazelnuts 4.50
smoked mackerel with daikon and umeboshi. 4.25
cured duck with liquorice teriyaki sauce. 7
slow cooked glazed beef rib 8.50
mini yuzu mochies. 4
chocolate in sweet tempura. 4
chocolate ice cream with black sesame. 4