Pulling tonight's menu.
Pulling tonight's menu.Latest entry
The day we stopped taking bookings (for one night).
An experiment. A walk-in only night. What happened.
4 min readoperations / stories
Words by Sara Tehrani
Read the entry
Field notes
Notes from the kitchen, the farm, and the floor — written as the first year happens.
recipe / dessert / at-home
Make it at home. We mean it.
4 min read
Words by Annie Park (head baker), Sara Tehrani
values / stories
A small habit from year one we never fully gave up.
2 min read
Words by Sara Tehrani
tea / menu / ritual
Five cups. Fifteen quiet minutes. Why this is on the menu.
4 min read
Words by Sara Tehrani
operations / values
Four kitchens, one rule: nothing leaves the pass that wouldn't pass at the original.
5 min read
Words by Sara Tehrani
suppliers / people
She's been our supplier for seven years. She's never once been late.
4 min read
Words by Sara Tehrani
hospitality / values
A short note on what it feels like to be a guest at our table.
3 min read
Words by Sara Tehrani
sourdough / kitchen / how-it's-made
A timeline of a single loaf, written from the kitchen.
5 min read
Words by Annie Park (head baker)
kitchen / stories
A small disaster, and the friend who saved us with a Tasmanian growers' number on speed dial.
3 min read
Words by Sara Tehrani
values / sourcing / kitchen
A rule we made early. We've been keeping it ever since — even when it costs us.
4 min read
Words by Sara Tehrani
