DIGESTIFS

CAFE

DESSERT COCKTAILS

DESSERT

BEER

WHITE

WINE BY THE GLASS

SPARKLING

LOW ABV & ZERO PROOF

Hook’s cheddar, gem lettuce, house pickles, garlic aioli

SALT. BURGER

MUSHROOM POT PIE

house pappardelle, san marzano tomato, parmesiano reggiano

SMOKED BEEF BOLOGNESE

bacon lardons, mustard cream, whipped potato

BISTRO CHICKEN

heritage pork, apple-fennel slaw, pickled mustard

BONE-IN SCHNITZEL

ORA KING SALMON

SQUASH RINGS

chestnut demi, fondant potato, cippolini onion

FILET MIGNON

koji dry-age, furikake carrots, whipped potato, sherry jus

RIBEYE

ricotta, smoked trout roe, chive split cream

SPINACH CAPPALLETTI

DUCK DUMPLINGS

SHRIMP CHOWDER

pear vinaigrette, candied walnut, blue cheese

ENDIVE SALAD

parsnip chip, brown butter espuma, smoked cured egg yolk

BEEF TARTARE

Take the fresh mint leaves and gently rinse them under cold water to remove any dirt or impurities. Pat them dry with a paper towel and set aside.

Prepare the Mint

In a large jar or pitcher, combine the fresh mint leaves, lemon zest, honey, and vodka. Stir well to ensure the honey dissolves completely. Seal the jar and let it infuse in the refrigerator for at least 2 hours, or overnight for a stronger flavor.

Infuse the Vodka

After the infusion period, strain the mixture through a fine mesh sieve or cheesecloth into a clean pitcher to remove the mint leaves and lemon zest.

Strain the Infusion

To serve, fill a glass with ice cubes and pour the infused vodka mixture over the ice, filling each glass about halfway. Top off the glasses with sparkling water to taste, giving it a refreshing fizz.

Mix with Sparkling Water

Garnish each glass with a few fresh mint leaves and a twist of lemon zest, if desired. Serve immediately and enjoy your homemade digestif!

Garnish and Serve

Fresh Mint Leaves

Lemon Zest

Honey

Vodka

Sparkling Water

Ice Cubes

In a coffee maker or French press, combine 2 tablespoons of freshly ground coffee with 1 cup of water. Brew according to your coffee maker's instructions or steep for 4 minutes if using a French press.

Brew the Coffee

Freshly Ground Coffee

Water

Drizzle chocolate syrup around the inside of a chilled cocktail glass to create a decorative effect.

Prepare the Glass

In a cocktail shaker, combine the vodka, chocolate liqueur, coffee liqueur, and heavy cream.

Mix the Ingredients

Fill the shaker with ice cubes, covering the liquid completely.

Add Ice

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well mixed and chilled.

Shake Well

Strain the mixture into the prepared cocktail glass, filling it about three-quarters full.

Strain and Serve

Top the cocktail with a dollop of whipped cream and sprinkle chocolate shavings on top for decoration.

Garnish

Chocolate liqueur

Coffee liqueur

Heavy cream

Chocolate syrup

Ice cubes

Whipped cream

Chocolate shavings

Preheat your oven to 350°F (175°C). This ensures that the dessert bakes evenly.

Preheat Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, beat the eggs. Then add the milk, vegetable oil, and vanilla extract. Mix until smooth.

Combine Wet Ingredients

Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix.

Combine Wet and Dry Ingredients

Fold in the chocolate chips until evenly distributed throughout the batter.

Add Chocolate Chips

Grease an 8x8 inch baking pan or line it with parchment paper for easy removal.

Prepare Baking Pan

Pour the batter into the prepared baking pan, spreading it evenly.

Pour Batter

Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Once baked, remove the pan from the oven and let it cool for about 10 minutes. Cut into squares and serve warm or at room temperature.

Cool and Serve

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Salt

Eggs

Milk

Vegetable oil

Vanilla extract

Chocolate chips

Preheat your oven to 350°F (175°C) to prepare for baking.

Preheat the Oven

In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together until well blended.

In another bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and red food coloring until fully combined.

Gradually pour the wet ingredients into the dry ingredients. Stir gently with a spatula or a whisk until just combined. Be careful not to overmix; a few lumps are acceptable.

Combine Mixtures

Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.

Prepare the Baking Pan

Divide the batter evenly between the prepared cake pans.

Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cakes

Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Cool the Cakes

Baking soda

Buttermilk

Red food coloring

Start by heating 15 liters of water in a large pot to about 70°C (158°F). This will be used for mashing the malted barley.

Prepare the Water

Add 2 kilograms of malted barley to the heated water. Stir well and maintain the temperature for 60 minutes. This allows the enzymes in the malt to convert starches into sugars.

Mash the Barley

After mashing, bring the mixture to a boil. Once boiling, add 0.1 kilograms of hops. Boil for 60 minutes, stirring occasionally.

Boil the Mixture

After boiling, cool the wort (the liquid extracted from the mash) quickly using a wort chiller or an ice bath until it reaches about 20°C (68°F).

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Add the packet of yeast and seal the vessel with an airlock. Allow fermentation to occur for about 1 to 2 weeks at room temperature.

Fermentation

After fermentation is complete, dissolve 0.5 kilograms of sugar in a small amount of boiling water and add it to the beer for carbonation. Bottle the beer, seal, and let it carbonate for another 1 to 2 weeks.

Carbonation

Once carbonation is complete, chill the bottles in the fridge. Open a bottle, pour into a glass, and enjoy your homemade beer!

Enjoy Your Beer

Malted Barley

Hops

Yeast

Sugar

Begin by rinsing the white rice under cold water. This helps to remove excess starch and prevents the rice from becoming too sticky.

Rinse the Rice

In a medium saucepan, bring 2 cups of water to a boil over medium-high heat. Add 1 tsp of salt to the water.

Boil Water

Once the water is boiling, add the rinsed white rice to the saucepan. Stir briefly to ensure the rice is evenly distributed.

Add Rice

Cover the saucepan with a lid, reduce the heat to low, and let the rice simmer for about 18-20 minutes. Do not lift the lid while the rice is cooking to ensure even steam distribution.

Simmer

After 18-20 minutes, remove the saucepan from heat and let it sit covered for an additional 5 minutes. After resting, add 2 tablespoons of butter to the rice and fluff with a fork.

Add Butter

Your white rice is now ready to be served. Enjoy it as a side dish or as a base for your favorite entrees.

Serve

White Rice

Butter

Choose a glass of red, white, sparkling, or rosé wine from your selection.

Select the Wine

Pour the selected wine into a wine glass. Ensure the glass is filled to about two-thirds full to allow for proper aeration.

Pour the Wine

Red wines are typically served at room temperature, while white and sparkling wines should be served chilled. Rosé can be served at either temperature based on preference.

Serve Chilled or at Room Temperature

Consider garnishing your wine glass with a slice of fruit or a sprig of herb that complements the wine flavor.

Garnish (Optional)

Red Wine

White Wine

Sparkling Wine

Rosé Wine

In a mixing bowl, muddle the fresh mint leaves gently using a muddler or the back of a spoon. This will release the essential oils and enhance the flavor of the drink.

In a large pitcher, combine the muddled mint leaves, fresh lemon juice, and agave syrup. Stir well to mix the ingredients together.

Combine the Ingredients

Slowly pour in the sparkling water into the pitcher. Be careful to pour gently to avoid excessive fizz and bubbling.

Add Sparkling Water

Fill serving glasses with ice cubes and add a few lemon slices to each glass. Pour the sparkling mixture over the ice and lemon slices.

Add Ice and Lemon Slices

Garnish each drink with additional mint leaves if desired. Serve immediately while it's still bubbly and refreshing.

Fresh Lemon Juice

Agave Syrup

Lemon Slices

In a cocktail shaker, add the fresh basil leaves and muddle them gently to release their aroma and flavor.

Muddle Basil

Add the non-alcoholic gin, fresh lime juice, and simple syrup to the shaker with the muddled basil.

Add Liquids

Fill the shaker with ice and shake vigorously for about 15 seconds to chill and combine the ingredients.

Shake

Strain the mixture into a highball glass filled with ice.

Strain

Gently pour the tonic water over the strained mixture in the glass.

Top with Tonic

Garnish with a basil leaf and a lime wedge if desired. Serve immediately and enjoy your refreshing low ABV cocktail!

Non-Alcoholic Gin

Tonic Water

Fresh Lime Juice

Simple Syrup

Fresh Basil Leaves

In a large bowl, combine the ground beef, salt, and black pepper. Mix gently with your hands until well incorporated, being careful not to overwork the meat.

Prepare the Patties

Divide the meat mixture into four equal portions and shape each portion into a patty about ¾ inch thick. Make a slight indentation in the center of each patty to prevent it from puffing up while cooking.

Form the Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on one side, then flip and add a slice of cheddar cheese on top of each patty. Cook for an additional 3-4 minutes, or until the cheese is melted and the meat reaches your desired level of doneness.

Cook the Patties

While the patties are cooking, slice the brioche buns in half and lightly toast them on the grill or in a toaster until golden brown.

Prepare the Buns

On the bottom half of each toasted bun, place a generous layer of gem lettuce, followed by the cooked patty with melted cheddar, a few house pickles, and a dollop of garlic aioli. Top with the other half of the bun.

Assemble the Burgers

Serve the burgers immediately while hot, with extra pickles and garlic aioli on the side if desired.

Digestifs

Cafe

Dessert Cocktails

Dessert

Red

Beer

White

Wine By The Glass

Sparkling

Low Abv & Zero Proof

Salt. Burger

Mushroom Pot Pie

Smoked Beef Bolognese

Bistro Chicken

Bone-in Schnitzel

Ora King Salmon

Squash Rings

Filet Mignon

Ribeye

Spinach Cappalletti

Duck Dumplings

Shrimp Chowder

Endive Salad

Beef Tartare