Marrow

Chef’s menu

Thursday to Saturday.

£85 per guest

Wine pairing £60

I

Marrow

parsley, capers, toast

II

Eel

smoked, horseradish

III

Crab

brown butter, samphire

IV

Hake

brown shrimp, leeks

V

Lamb

anchovy, turnip

VI

Tart

treacle, clotted cream

Ember & Oak

Tasting menu

Cooked over vine cuttings.

R895 per guest

Wine pairing R550

I

Snoek

pâté, roosterkoek

II

Mussels

West Coast, vine smoke

III

Springbok

beetroot, buchu

IV

Lamb

Cape Malay spice

V

Pumpkin

cinnamon, sugar

VI

Malva

pudding, custard

Hopscotch Brewing · Portland

Hazy pale

5.4% · mango, oats.

Three sizes

Taster

150 ml

Half

300 ml

Pint

500 ml

Baan Noi

Six courses

Northern Thai, start to finish.

A$85 per guest

Wine pairing A$55

I

Miang

betel leaf, lime

II

Som tam

green papaya

III

Larb

toasted rice, herbs

IV

Khao soi

curry noodles

V

Gaeng hung lay

pork belly

VI

Mango

sticky rice

Izakaya Tomo

The long menu

The chef decides.

$110 per guest

Wine pairing $70

I

Edamame

smoked salt

II

Tsukune

tare, egg yolk

III

Sashimi

three kinds

IV

Black cod

three-day miso

V

Onigiri

grilled, soy

VI

Wagyu

binchotan

VII

Yuzu

sorbet

Taverna Ammos

Tasting menu

Under the vine.

€45 per guest

Wine pairing €30

I

Fava

Santorini split peas

II

Octopus

vinegar, capers

III

Horiatiki

tomato, feta

IV

Kleftiko

lamb in paper

V

Galaktoboureko

custard, syrup

$5

The Dumpling Wagon

All day

Milk tea

Brown sugar.

Common Ground

Café · Bed-Stuy

Doors open this Friday

Bagels boiled here at five.

403 Lewis Avenue, Brooklyn · commonground.nyc

Osteria Fumo

The long menu

A Sunday in Bologna.

€65 per guest

Wine pairing €40

I

Mortadella

pistachio, gnocco fritto

II

Tortellini

in capon broth

III

Tagliatelle

six-hour ragù

IV

Cotoletta

ham, parmesan

V

Friggitelli

sweet peppers

VI

Zuppa inglese

custard, alchermes

Taverna Ammos

Five courses

Under the vine.

€45 per guest

Wine pairing €30

I

Fava

Santorini split peas

II

Octopus

vinegar, capers

III

Horiatiki

tomato, feta

IV

Kleftiko

lamb in paper

V

Galaktoboureko

custard, syrup

Asado Norte · Buenos Aires

Tables tonight

Party of six · Wednesday 15 January

11 4361 8850 · asadonorte.ar

5 of 8 times free

Dial it in · Café Sofie

Espresso

1 Level, tamp once, firmly. 2 Pull 36 g in 26 to 30 seconds. 3 Taste. Adjust the grind, not the dose.

Short and often.

Dose

18 g

Yield

36 g

Heat

93°C

Time

28 s

Lokanta Deniz

Five courses

Rakı from the fridge.

1,800 TL per guest

Wine pairing 1,200 TL

I

Meze

six small plates

II

Midye

stuffed mussels

III

Hamsi

fried anchovies

IV

Levrek

sea bass, grilled

V

Künefe

hot, pistachio

Baan Noi

Chef’s menu

Northern Thai, start to finish.

A$85 per guest

Wine pairing A$55

I

Miang

betel leaf, lime

II

Som tam

green papaya

III

Larb

toasted rice, herbs

IV

Khao soi

curry noodles

V

Gaeng hung lay

pork belly

VI

Mango

sticky rice

Izakaya Tomo

The long menu

The chef decides.

$110 per guest

Wine pairing $70

I

Edamame

smoked salt

II

Tsukune

tare, egg yolk

III

Sashimi

three kinds

IV

Black cod

three-day miso

V

Onigiri

grilled, soy

VI

Wagyu

binchotan

VII

Yuzu

sorbet

Taverna Ammos

Tasting menu

Under the vine.

€45 per guest

Wine pairing €30

I

Fava

Santorini split peas

II

Octopus

vinegar, capers

III

Horiatiki

tomato, feta

IV

Kleftiko

lamb in paper

V

Galaktoboureko

custard, syrup

Izakaya Tomo

Seven courses

The chef decides.

$110 per guest

Wine pairing $70

I

Edamame

smoked salt

II

Tsukune

tare, egg yolk

III

Sashimi

three kinds

IV

Black cod

three-day miso

V

Onigiri

grilled, soy

VI

Wagyu

binchotan

VII

Yuzu

sorbet