All in Hackney
The bright pink, medium rare onglet boasting a fire-licked crust is as melt in the mouth as meat gets, with an almost spicy peppercorn sauce emboldened with cream and brandy served with chips that offer perfect crunch, despite being smashed into the gravy for dredging purposes… READ MORE
The hake collar is the meaty, fatty bit of a fish at the pectoral fins, behind the gills and when grilled over hot charcoal, the skin gets all crispy. With no hidden little bones, they’re perfect for dipping in the dreamy accompanying custard-like aioli, topped with burnt onion dust and chives… READ MORE
