Chef Joe's creations are drawn from his own Peruvian family kitchen but combined with the Korean accents of the owner, Juliana. Look no further than the house-made chilli ferment using the Korean techniques of making gochujang with in this case, exceptional dried Peruvian chillis.
Remarkably, the cross-overs in flavours from these different heritages can be found in the common ground of fermentations. Each dish evokes some memory of favourite flavour -- from childhood pickles present in our preserved rock samphire to green fig dessert reminiscent of popular American biscuit.
Our seasonal menu evolves around the availability of local ingredients punctuated by our own memories.