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Chef Kim Sturts' Takeover of Gastropod
Tuesday 26th-Saturday 30th
 
One
Mole pork pate, chili oil, pickled ramps and fennel, baguette bite
 
Three
Black sesame ice cream, fortune cookie
 
Six 
Sunchoke soup, dry cured olives, chili oil
 
Salad of endive, frisee, purple mustard greens, pickled rhubarb, grapefruit
 
Fresh chickpea and roasted garlic puree, confit of baby carrot, fennel, wild spring onion and garlic, with naan
 
Creme fraiche-coriander panna cotta, miso caramel, cayenne and smoked sea salt shortbread
 
Nine
Potato gnocchi, spring onion, green garlic, pea vines, Shimeji and Maitake mushrooms, lemon, black garlic
 
Geoduck crudo, avocado puree, radish, cucumber, radish granita
 
Vanilla bean-rhubarb cobbler, lemon-oregano ice cream
 
Twelve
Pork mole pate, chilis, cocoa nibs, dates, pistachios, with pickled ramps and fennel, mustard, cracked black pepper and fennel-salt cracker
 
Fifteen
Clams and chorizo, fennel, Ale Iain, ramp-nettle butter, garlic chive, baguette
 
 1/2 dozen oysters on the half shell, finger lime caviar, Partytime!!!
 
Eighteen
Black cod, purple sticky rice cake, romesco, pea shoots, fennel, Vietnamese coriander
 
Twenty-One
 Sous vide pork cheeks in Duchesse de Bourgogne, fava beans, fava puree, sunchoke, frisee, preserved lemon
  

Tuesday-Saturday 4-10. No Minors. Reservations for parties 6 or larger available only on Tuesday through Thursday.