The Magnet

Bringing it back to the grub today as chef shows his ability to take something simple (a gosh darn carrot!!) & make it delicious by somehow making it even more carrot-y & totally un-carrot-y at the same time Is it witchcraft?? (Most likely)
Is it math? (“If I take this carrot, multiply it by the square root of carrot juices & {subtract}the co-efficient of koji then multiply by Pi….”)
Either way, same result: perfect carrots.
We’re also into taking classics, tweakin’ & twistin’ until we have something unique without taking away the simple pleasures of a tried & true dish (meat n potaters anyone? Yes! Us! All the time please).

Photo 1:
Coq au vin - red wine braised chicken leg, schmaltz “tater tots”, Koji carrots, mushrooms & roasted shallots

Photo2:
Koji braised carrots, labneh, chive oil & dukkah

New features now serving❤️

To most of you this is just a boring pic of a boring beer with some boring taps & some boring stainless.
BUT, some of you out there looking at this pic (possibly of the beer nerdery persuasion) this is a very exciting photo of a very exciting beer, with some very very exciting taps next to some exciting stainless…actually wait, no, the stainless is still boring haha oh well.
Those of the beer nerdery persuasion would know they are looking at the brand new additions to our draft line up the “Side Pour” faucet.
They just arrived from Czech Rep. yesterday & we’re excited to start pouring some of our Pilsner’s & Lagers using them.
Essentially the Side Pour tap changes the carbonation in the beer to create a silky smooth, creamier mouth feel & also bring out some different characteristics in the hops & malts.
We love how it changes certain beers.
We’ve tried to pick a couple that we think would be enhanced by the side pour. This week we’re doing Kingmaker Euro Style Pilsner & the Vienna Lager.
We’ll switch up the beers as we go but for now we encourage you to head down & try out this traditional way of pouring pilsner & lagered beers for yourself!

We’ve switched up the vegetarian pasta feature once again & we’re feeling pretty great about this one.

We wanna say something cheeky or maybe a lil’ bit silly but we’re feeling quite serious today & we’re thinking maybe it’s because of the seriousness of this dish that has put us in a seriously serious state of seriousness:

Gnudi, charred leeks, split whey sauce, chive oil & grana padano

Trying to always have a vegetarian friendly pasta option on feature these days. Here’s our latest:

Pasta feature for feb. On tomorrow or friday.

Hand made beet & ricotta ravioli, lemon butter sauce, grana padano & poppy seeds.

Good morning sunshine!
Whilst dinner might be low on your list of priorities at this particular moment we interrupt your morning insta-rabbit hole algorithmic feed of augmented reality Ray-ban ads, Japanese style pants, highly efficient “manscaping” devices (& whatever you were talking about last night with your friends) with something delicious (maybe we’re listening too📲👂🏽)

This weeks feature:

Duck confit, brusselkraut, king size “tatertot” & sauce charcuterie

Real work of art here peoples. Continuing the Magnet theme of “delicious things to eat you probably won’t find in any other beer bar on the planet” chef always trying to class up the joint through his snacky fever dreams.

Roasted Delicata squash, whipped ricotta, shiitake + squash guts XO sauce

What? You’ve never seen a Chicken Kyiv mandala?? Well now you have. Totally welcome.
Feature tonight & beyond:

Chicken kyiv, herb butter, creamed brussels sprouts & bacon, agrodolche
Oh my golly gee.😱

File under: Delicious On Toast

Chicken liver parfait, red pepper jelly, & “granola” on sourdough.

(Nice pic from chef. Marketing dept. didn’t even have to use a low quality phone app to spruce it up).
Photo credit: Chef

HELLO WE’RE BACK & WE MISSED YOU SORRY WE’LL NEVER EVER CLOSE FOR 10 DAYS EVER AGAIN EXCEPT MAYBE NEXT YEAR AT EXACTLY THE SAME TIME BECAUSE WE’LL PROBABLY BE REALLY REALLY TIRED AGAIN AND NEED ANOTHER REST! BUT JUST INCASE YOU DIDNT HEAR US YELL IT THE FIRST TIME WE ARE BACK AND OPEN AND REFRESHED AND READY TO SERVE YOU DELICIOUS THINGS!!!

As a general rule in life it’s good to remember it’s really quite rude to say f**k dat but it is always delicious to say duck fat:

Plum cider glazed duck confit, cassoulet, turnips & duck fat croutons

Soul nourishing winter goodness on the feature board right now.

Hey NO we didn’t just throw four or five Timmies Old Fashioned’s in a bowl with some sugar sauce, then jazz up the pic with our new app & call it good. Not whatcha think it is we promise:

Cropthorne honeyboat squash rings w/ shio-koji ranch dip & togarashi

Betcha weren’t expecting us to say all those ☝️words in the same sentence were ya??! Could be the best crunchy beer snack ever invented!