The Test Kitchen

WhY GO

For a different version of the original! Unlike its popular predecessor of the same name, the previously “tasting only” The Test Kitchen has, interestingly, gone à la carte. Oh, and definitely the lamb prosciutto from the curing chamber.

TATleR TipS

The menu changes frequently due to ingredients going out of season or no longer being in their prime. This certainly keeps things interesting for the regulars!

• A classic Josh Boutwood-style “snack,” the mojama on toast (salt-cured local yellowfin tuna atop squid ink brioche with aioli and lemon zest) is a balanced, three-bite explosion of ocean-inspired flavours touched by a hint of acid.

• For mains, it’s a toss-up between the dry-aged Australian Wagyu striploin with a sweet horseradish and oxtail & wine gravy and the pan-fried Chilean sea bass with fennel purée and peas, drizzled in a smoked dashi and fennel oil sauce.

Wagyu striploin

Today's bread

Juniper and black pepper salami

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