the menu.
seasonal, shared, in no particular hurry.
first plates & snacks
a soft, fluffy parker house-style roll inspired by chinese bao — served warm with sweet confit garlic, scallion butter, and everything bagel spice.
hand-cut raw beef in a hot-and-sour dressing, with a silky beef fat custard, pickled mushroom, parmesan, and crisp french toast for scooping.
raw tuna dressed in our house ponzu, with miso caramel, citrus aioli, and crisp puffed rice.
crispy chicken with sichuan chili crisp, a cool buttermilk sauce, and dill — layered heat with a gentle sichuan tingle.
pasta & middle plates
pork belly cooked slowly in fat until tender, with crying tiger — a thai sauce of lime, fish sauce, and chili — and a fresh herb salad.
the roman classic — cheese and pepper — on fresh spinach pasta, finished with aged pecorino and cracked black pepper.
carbonara re-imagined: chewy korean rice cakes in place of pasta, chinese cured sausage in place of guanciale, finished with parmesan and egg.
dumplings filled with pease pudding and duck confit, finished with our salt beef xo and chili oil — newfoundland through a different lens.
a delicate omelette filled with snow crab and black garlic boursin, finished with chives and ruffles.
orzo with snow crab, yuzu kosho — a japanese chili-citrus paste — miso, tomato, and fresh radish. light, bright, built for summer.
larger plates
atlantic wolffish glazed with pil pil, with bok choy, seasonal vegetables, pea tendrils, and a bright sour fish broth, kissed with charcoal.
a breaded pork chop with romesco made from pumpkin seed and gochujang, and garlicky chinese spinach.
marinated denver steak with jasmine rice, ssamjang steak butter, and a warm oil-poached egg yolk — a nod to korean barbecue.
australian westholme wagyu striploin cooked over binchotan charcoal, with cabbage, carrot, triple-cooked fries, and a deep medicinal jus.