We source our flatbreads from Ararat, a family run bakery in Dalston.

We source all our meat through Tom Hixon. 

 
 
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Koji fried chicken

Koji is a Japanese rice culture. It is the basis from which mirin, soy, sake and many other Japanese ferments and products are made. One of the amino acids released by the action of koji is glutamate, which imparts the chicken with heaps of umami. We marinate free range chicken thighs in koji for 24 hours before dusting it with cornflour and plunging it in the fryer. 

 
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EdaMame Falafel

Our lighter, brighter, healthier and tastier version of falafel. Edamame beans, tahini and chickpea, combined with spring onion, chilli, garlic and coriander and fried until dark green. A luxury flat and London street food first!

 
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Miso braised beef

Our prime cut of butcher's chuck roll is sous vide in a homemade stock with loads of miso for 18 hours. It's then pulled and more miso is added. It's rich. 

 
 

Market menu

Koji Fried Chicken Flatbread

- fennel kimchi

- market salad

- coriander and spring onion

- yoghurt

- sriracha hot sauce

  • fresh chilli

    Edamame Falafel Flatbread

  • chiu chow spiced hummus

  • chinkiang pickled cucumber

  • market salad

  • coriander and spring onion

  • yoghurt

  • sriracha hot sauce

  • fresh chilli