Weekly Menu

Each week we scour the market to find the very best produce and craft a delicious set of meals from it. We head to the city’s most interesting speciality stores for dry goods and spices and package everything up into well portioned bags of ingredients so you can cook fresh from the market!

For the last major menu of the year, we revisit a few of the favourite dishes of the year. Fantastic fish, a winter version of customer favourite duck ravioli and roasted roots!

What’s fresh at the market this week

The last major roundup of seasonal produce from the farmers market for the year and there is still a surprising amount of greenery available to buy. Things will get distinctly more ‘rootey’ in January and February, but for now, lets still enjoy what we have!

Do it Yourself

Of course we would like you to get us to buy your groceries for us, but we would also be very happy if you’d support local farmers and stores. If you’d like to make the dishes above, here’s the ingredient list to make the weekly menu to serve two people:

At the market

  • 2 Confit Duck Leg
  • 4 oz Cranberreis
  • Half a bunch of Thyme
  • 6 Shallots
  • 2 handfuls Watercress
  • 4 Mackerel Fillets
  • 2 handfuls Fingerling Potatoes
  • 1 handful Salad Greens
  • 4 small Beets
  • 2 small Celeriac
  • 2 small Delicata Squash
  • Half a bunch of Kale
  • 2 Turnips
  • 2 Watermelon Radishes

Dry Goods and speciality stuff

  • 2 oz Ricotta
  • 1 Teaspoon Harissa
  • 2 Tablespoons Miso
  • 1 oz Sliced Almonds

Other bits and bobs

  • 2 Tablespoons Flour
  • 2 Tablespoons Butter
  • 4 Lemons
  • 4 Bay Leaves

Our Past Menus

Leave a Reply