Recipes

mount zero pearled farro, roasted cauliflower, ...

Roasting cauliflower is the only way to eat it! This is a sustaining and wholesome salad with the addition of pearled farro. Finish off with some crumbled fetta or ricotta...

honey roasted carrots with labneh & pomegranate

Sticky roasted carrots with the hum of honey, creamy labneh and the pop of pomegranate seeds come together to make a lovely side. I often finish this dish off with...

burrata with artichoke & olive tapenade

The Burrata dish has been a signature menu item since we opened at the Fitzroy Town Hall Hotel. We use Mount Zero green Hardy’s Mammoth olives along with marinated artichokes...

venison crépinette with french style fine green...

haricot beans with slow roasted tomatoes & buff...

The classic combination of tomato, basil and mozzarella is reimagined into a light but sustaining salad with haricot beans. You can vary the herbs with whatever soft herbs you have...

mixed grain, pickled fennel, pomegranate, sumac...

"The grain salad I make all the time. It's fresh, easy to put together, and bloody tasty!" Paul Baker