Dirty Fries

Fries with Truffle & Parmesan

Tender Stem Broccoli

Baby gem lettuce, tomato, streaky bacon, Monterey Jack cheese, Kewpie mayo, served with skinny fries

Single Wagyu Burger

Sautéed Green beans

Steak Ciabatta

Teriyaki Salmon Skewer

Breaded Brie Cheese & Cranberry

Tempura King Prawns

Vegetable Gyozas

Miso Soup

Salted caramel brownie (gf)

with baby gem lettuce, tomato, streaky bacon, Monterey Jack cheese, Kewpie mayo, brioche bun, onion rings, and skinny fries

Double Wagyu burger

with coleslaw, baby gem lettuce, tomato & Kewpie mayo in a brioche bun, fries & onion rings

Cajun chicken burger

with onion, gherkins, paprika, coconut cream & rice (vg)

Mixed wild mushroom stroganoff

Spicy prawns, avocado

Tomato, mozzarella & smashed avocado

Crispy Salt & Pepper Calamari

Maldon Rock Oysters

Selection of bread, olives, feta cheese

Mojito

Daiquiri

Margarita

Old Fashioned

Wash and peel (optional) the russet potatoes. Cut into 1/4–1/2 inch sticks for fries. Place cut fries in a large bowl of cold water and soak at least 20 minutes (or up to 2 hours) to remove excess starch.

Prep potatoes

Drain the soaked fries and pat completely dry with clean kitchen towels or paper towels. In a large bowl, toss the dried fries with the cornstarch (if using), 1/2 cup oil, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.

Dry & toss

Oven method: Preheat oven to 450°F (230°C). Spread fries in a single layer on a rimmed baking sheet lined with parchment or a silicone mat. Bake 20–30 minutes, turning once halfway, until golden and crisp. Air-fryer method: Preheat to 400°F and cook in a single layer 12–18 minutes, shaking halfway. Frying method: Heat 2–3 cups oil in a heavy pot to 325°F, fry in batches 3–4 minutes until pale and soft, remove and drain. Increase oil to 375°F, return fries in batches and fry 1–2 minutes until golden and crisp; drain on paper towels.

Cook fries

While fries cook, place bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp, about 8–12 minutes. Transfer to paper towels and let cool, then chop into bite-size pieces.

Cook bacon

Slice fresh jalapeños into thin rounds, removing seeds if you want less heat. If using pickled jalapeños, drain and slice thinly. Reserve 6–8 slices for garnish.

Prepare jalapeños

Shred the cheddar and Monterey Jack and finely slice the scallions (white and light green parts can be used for more flavor, green parts for garnish).

Shred cheeses & chop scallions

When fries are hot and crisp, transfer them to an oven-safe platter or baking sheet/grid. Evenly sprinkle half the shredded cheeses over the fries, then scatter the chopped bacon and half the fresh jalapeño slices. Top with the remaining cheese.

Assemble warm

Place the assembled fries under a hot broiler for 1–2 minutes (watch closely) or put back in a 400°F oven for 3–4 minutes until cheese is melted and bubbly.

Melt cheese

In a small bowl, mix the sour cream with the hot sauce and lime juice until smooth. Taste and adjust: add more hot sauce for heat or more lime for brightness.

Make quick sauce

Remove the melted-cheese fries from the oven. Drizzle the sour-cream sauce over the top in thin lines or dollops. Scatter reserved jalapeño slices, chopped scallions, pickled jalapeños (if using), and chopped cilantro over the fries. Serve immediately while hot and crispy.

Finish & serve

russet potatoes (medium)

neutral oil for frying (or olive oil if baking)

kosher salt

black pepper

cornstarch (optional, for extra crisp)

bacon

jalapeños

sharp cheddar cheese (shredded)

monterey jack cheese (shredded)

scallions (green parts only)

pickled jalapeños (optional)

sour cream

hot sauce (like sriracha or your favorite)

fresh lime juice

cilantro (optional, chopped)

Wash and peel the potatoes (peeling optional). Cut each potato into 1/4–1/3 inch thick sticks for classic fries. As you cut, place the sticks into a large bowl of cold water to prevent browning.

Soak the cut potatoes in cold water for at least 30 minutes, up to 2 hours. This removes surface starch and yields crisper fries. If short on time, soak 30 minutes; for best results soak 1–2 hours.

After soaking, drain the potatoes and transfer to a clean kitchen towel or paper towels. Pat thoroughly dry — moisture = oil splatter and soggy fries.

Pour about 2 cups of oil into a deep, heavy pot or deep-fryer and heat to 300°F (150°C). If you do not have a thermometer, heat oil until it shimmers but does not smoke. Fry the potatoes in batches (do not overcrowd) for 3–4 minutes per batch until they are just cooked through but still pale and flexible. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10 minutes.

First fry (blanching)

Increase the oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes, or until golden-brown and crisp. Remove and drain on a wire rack or paper towels. Immediately sprinkle each batch lightly with about 1/4 tsp regular salt while hot.

Second fry (crisping)

While the last batch is still hot, transfer all fries to a large mixing bowl. Drizzle the extra-virgin olive oil evenly over the fries and toss gently to coat. The oil helps the cheese adhere and contributes flavor.

Drizzle the truffle oil sparingly over the fries (about 1 teaspoon for the whole batch). Toss gently to distribute. Taste and add more truffle oil very cautiously — its aroma is strong and can easily overpower.

Sprinkle the finely grated Parmesan evenly over the fries while they are hot so the cheese softens and adheres. Toss gently with tongs or two spoons to coat fries in cheese. Use the full 1 cup if you want a pronounced cheesy coating, or reduce to 3/4 cup for a lighter touch.

Season with freshly ground black pepper to taste (start with 1 tsp) and finish with flaky sea salt, sprinkling sparingly to avoid over-salting because Parmesan is salty too.

If using, add the finely chopped fresh parsley and toss once more for a fresh, herby note and color contrast.

Serve immediately on a warmed platter or bowl so fries remain crisp. Offer extra grated Parmesan, flaky salt, and extra truffle oil on the side for guests to adjust to taste.

russet potatoes

canola or vegetable oil (for frying)

salt

cold water (for soaking)

extra-virgin olive oil

truffle oil (white or black flavored)

finely grated Parmesan cheese (preferably Parmigiano-Reggiano)

freshly ground black pepper

finely chopped fresh parsley (optional, for garnish)

flaky sea salt (for finishing)

Rinse the tenderstem broccoli under cold running water to remove any grit. Trim just the very bottom of the stems (about 0.5–1 cm) if woody, leaving the slender stalks intact.

Rinse and trim

Peel and finely mince the garlic cloves. Zest the lemon and cut it in half; reserve one half for juice and the other for serving. Finely chop the parsley leaves and set aside.

Mince and zest

If you prefer a bright green, tender-crisp texture, bring 2 liters of water to a rolling boil in a wide pot and prepare a bowl of ice water (about 4 cups). Salt the boiling water with 1/2 teaspoon of the sea salt.

Prepare blanching station (optional)

Blanch the tenderstem broccoli in the boiling salted water for 1 to 2 minutes until the stems are bright green and just tender. Immediately transfer the broccoli to the ice water to stop cooking and preserve color. Drain thoroughly and pat dry. If you skip blanching, proceed with raw broccoli in the sauté step but increase cooking time by 1–2 minutes.

In a large heavy skillet over medium-high heat, add 2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter. When the butter foams and the oil shimmers (about 1 minute), reduce heat to medium.

Heat oil and butter

Add the minced garlic to the skillet and sauté, stirring, for 20–30 seconds until fragrant but not browned.

Cook garlic

Add the drained tenderstem broccoli to the pan in a single layer. Increase heat to medium-high and cook, stirring or tossing every 30 seconds, for 2–4 minutes until the stems are tender-crisp and have light charred/blistered spots. If you didn't blanch, cook 3–6 minutes until desired tenderness.

Add broccoli

Season with the remaining 1/2 teaspoon sea salt, 1 teaspoon freshly ground black pepper, and (optional) 1 teaspoon red pepper flakes. Squeeze the juice of half the lemon over the broccoli and toss. If the pan is very dry and there are brown bits, add a tablespoon of water or lemon juice to deglaze and loosen flavorful bits.

Season and deglaze

Turn off the heat and stir in the chopped parsley and 2 tablespoons grated Parmesan (if using). Taste and adjust seasoning. Transfer to a serving platter, grate a little lemon zest over the top and serve immediately with the remaining lemon half on the side.

Finish and serve

tenderstem broccoli (or broccolini)

garlic cloves

fresh lemon

fresh flat-leaf parsley

extra virgin olive oil

unsalted butter

sea salt

red pepper flakes (optional)

grated Parmesan (optional)

water

Gently shape the 6 oz wagyu beef into a patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat. Make a shallow dimple in the center with your thumb to prevent doming. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Form and season patty

In a skillet over medium heat, add the streaky bacon and cook until crisp, 6–8 minutes, turning occasionally. Transfer to a paper-towel–lined plate and keep warm.

Using the same skillet (wipe out excess bacon fat leaving roughly 1 tsp for flavor; add a tsp of neutral oil if skillet is dry), heat over medium-high until hot but not smoking. Add the wagyu patty and sear 3–4 minutes on the first side without moving to develop a crust. Flip and cook 2–3 minutes for medium-rare (adjust 1–2 minutes longer for medium).

Sear patty

About 1 minute before the patty is done, lay one slice of Monterey Jack on top of the patty and cover the skillet with a lid to melt the cheese gently, about 45–60 seconds.

While the patty rests, spread 1 tsp softened butter onto the cut sides of the bun. Toast in a separate clean skillet over medium heat until golden, about 1–2 minutes per side.

Toast bun

Prepare tomato and lettuce: Slice the tomato into two even slices. Lightly season the tomato slices with 1/8 tsp kosher salt and 1/8 tsp black pepper. Separate and rinse the baby gem lettuce, then pat dry.

Assemble sauce: Stir 1 tablespoon Kewpie mayonnaise to loosen it if needed. Optionally spread about half on each bun interior (bottom or top according to preference).

Assemble burger: On the bottom toasted bun, place the baby gem lettuce, then the seasoned tomato slices, followed by the cheesed wagyu patty. Top the patty with the two slices of crisp streaky bacon, spread remaining Kewpie mayo on the top bun, and close the burger. Let rest 1 minute, then serve.

Cut the potatoes into thin 'skinny' fries roughly 1/4-inch wide. Soak the cut potatoes in cold water for 20–30 minutes to remove excess starch, which helps them crisp.

Cut and soak

Drain the potatoes and dry thoroughly on a clean towel. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons neutral oil; let it shimmer.

Dry and preheat skillet

Add the dried fries in a single layer (work in batches if necessary). Cook, stirring or tossing every 2–3 minutes to promote even browning, until golden and crisp, about 12–14 minutes total depending on batch size.

When fries are crisp, remove to a plate lined with paper towel. Toss with 1 teaspoon olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Serve alongside the burger immediately.

Season

wagyu beef patty (80/20 blend), raw

Monterey Jack cheese slices

streaky bacon

soft hamburger bun (brioche or potato)

unsalted butter (for toasting bun)

baby gem lettuce leaves

ripe tomato

Kewpie mayonnaise

ground black pepper (for tomato)

kosher salt (for tomato)

russet potatoes, peeled (or leave skin on if preferred)

neutral oil (vegetable or canola) for shallow frying

olive oil (for tossing fries)

kosher salt (for fries)

freshly ground black pepper (for fries)

Bring 6 cups of water and 1 tablespoon coarse salt to a rolling boil in a large pot.

Add the trimmed green beans and blanch for 2 to 3 minutes until bright green and just tender-crisp.

Immediately transfer the beans to an ice bath (4 cups ice + cold water) to stop cooking. Let sit 2 minutes, then drain and pat dry with a clean towel or spin in a salad spinner.

In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil until the butter foams but does not brown.

Heat fat

Add the sliced/minced garlic and minced shallot and cook, stirring, for 30–60 seconds until fragrant and softened but not browned. If using red pepper flakes, add them now.

Aromatics

Add the blanched, drained green beans to the skillet. Increase heat to medium-high and toss to coat in the butter-oil and aromatics. Sauté for 3–4 minutes, stirring occasionally, until the beans develop light blistering and a bit of golden color in places.

Sauté beans

Stir in 1 teaspoon coarse sea salt, 1 teaspoon freshly ground black pepper, 1 teaspoon lemon zest and 1 tablespoon lemon juice. Cook 30 seconds more to marry flavors. Taste and adjust seasoning.

Season & finish

If using toasted almonds and/or grated Parmesan, stir them in off the heat to keep texture and melt the cheese slightly.

Transfer the sautéed green beans to a serving platter. Sprinkle chopped parsley over the top and additional lemon zest or Parmesan if desired.

fresh green beans, trimmed

water (for blanching)

ice (for ice bath)

coarse salt (for blanching)

garlic, thinly sliced or minced

shallot, finely minced

lemon zest

fresh lemon juice

toasted sliced almonds (optional)

coarse sea salt

fresh parsley, chopped

In a shallow bowl or zip-top bag combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire, minced garlic, 1 tsp freshly ground black pepper and 1/2 tsp kosher salt. Stir or shake to combine.

Prepare the marinade

Place the 1 lb flank or skirt steak into the marinade, coating both sides. Marinate at room temperature for 20 minutes or refrigerate for up to 2 hours. If refrigerated, bring to room temperature 20–30 minutes before cooking.

Marinate the steak

Heat a heavy skillet or grill pan over high heat until very hot (about 3–5 minutes). Add a thin film of neutral oil if pan is dry. Sear the steak 2½–3½ minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), or longer to desired doneness. Avoid crowding; press gently for even contact.

Cook the steak

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly across the grain into 1/8–1/4 inch slices.

Rest & slice

While the steak rests, split the 2 ciabatta rolls horizontally. Spread about 1 tsp of softened butter on each cut face (about 2 tbs total). Place rolls face down in the still-warm skillet or under a broiler for 1–2 minutes until lightly toasted and butter is melted. Remove from heat.

Layer 2 provolone slices on the bottom half of each toasted roll. If you prefer extra melt, put the topped halves under a broiler or in a hot oven (400°F / 200°C) for 1–2 minutes until cheese softens — watch carefully to avoid burning.

Prepare the vegetables: thinly slice the 1/2 red onion into rings; slice the tomato into 1/4-inch rounds. Toss arugula or baby spinach with 1 tsp red wine vinegar, 1 tsp olive oil, and salt and pepper to taste to make a quick dressed green mixture.

Assemble toppings: On top of the melted provolone, arrange several slices of the rested steak, then add tomato slices, a few red onion rings, and a small handful (~1/2 cup) of the dressed arugula. Add optional 1 tbs horseradish sauce or mayo to the top half of the roll and/or 1 tbs pickled peppers if using.

Close the sandwiches, press gently, and if desired, return to the skillet for 30–60 seconds per side over medium heat to warm through and lightly crisp the bread. Slice each ciabatta in half crosswise and serve immediately.

Serve with a side of chips, fries, or a simple salad. Leftover sliced steak can be refrigerated for up to 3 days.

flank steak or skirt steak

olive oil (for marinade)

soy sauce

Worcestershire sauce

garlic (minced)

ciabatta roll(s)

unsalted butter (softened)

provolone cheese slices

red onion

arugula or baby spinach

red wine vinegar

olive oil (for dressing)

salt (to taste)

black pepper (to taste)

horseradish sauce or mayonnaise

pickled jalapeños or banana peppers

Pat the salmon fillet dry with paper towels. Trim away any remaining skin or dark connective tissue. Cut the salmon into 1 to 1 1/4-inch cubes so they will thread easily on skewers and cook evenly.

Dirty Fries

Fries With Truffle & Parmesan

Tender Stem Broccoli

Single Wagyu Burger

Sautéed Green Beans

Steak Ciabatta

Teriyaki Salmon Skewer

Breaded Brie Cheese & Cranberry

Tempura King Prawns

Vegetable Gyozas

Miso Soup

Salted Caramel Brownie (gf)

Double Wagyu Burger

Cajun Chicken Burger

Mixed Wild Mushroom Stroganoff

Spicy Prawns, Avocado

Tomato, Mozzarella & Smashed Avocado