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The Korean Porker.

New special. On until gone.

Crispy fried Korean pork pâté and sausage stuffed pork belly.
House kimchi, garlic mayo, cucumber, coriander, toasted nori, and sesame salt.

Rich, crunchy, sharp, fermented. Proper balanc

We just wanted a simple photo.
Things got out of hand.
None of this is real, but the limoncello is very, very real.

We’re starting with three:
Limoncello 💛
Blood Orange-cello ❤️
Grapefruit-cello 🧡

As part of the launch, we’re giving t

The Naughty Piggy.

Black garlic and treacle brined pork shoulder, slow roasted in the wood fire oven, sliced wafer thin and dipped in pork jus.

Smoked mozzarella, wild garlic sauerkraut, our global mix of mustards, and cranberry jam.

Everything pu

A little festive Easter special. 
Homemade hot cross bun, toasted in the wood fire oven with a slab of salted butter and smoked mozzarella. Topped with cold, wafer-thin sliced porchetta and doused in smoked chilli maple syrup. 
Sweet, salty, smoky. S

The Wild Garlic Sausage Bap.

Spring has sprung 🌱
Our favourite time of year for produce, and wild garlic has to be top of the pile.  Fennel & chilli sausage patty, wild garlic and hazelnut pesto, stracciatella, shaved fennel, rocket, fermented

Tower Hamlets has ordered the removal of all outdoor tables & chairs from Poyser Street on 7th April, putting a thriving community of independent businesses at risk.

Al fresco dining is not a luxury - it is a lifeline for independent hospitalit

EL DIABLO

The special that no one asked for or voted for.
But we’ve been eating it for staff food for so long it felt rude not to share it.

80g of spicy ventricina salami, mozzarella, roasted tomato sauce, and Sichuan chilli crack. 
A slight

PIRI BREAKFAST CLUB.

Spicy wood-fired peri peri chicken thigh, two fried St Ewe eggs with proper runny yolks, roasted peppers, gem lettuce, herby mayo, pickled onion, and matchstick fries.

A slightly lighter, spicier start to your day compared to i

The Katsu Chicken.
Only here for the week.

Already voted sarnie of the year so far by the team. They ate four yesterday while developing the recipe. Pure professionalism.

Crispy fried chicken breast smothered in rich Japanese katsu curry sauce. Shr

The Messy Birria returns.

Messy in name, messy in nature. It really needs a disclaimer. We are not responsible for your dry cleaning bill. God forbid you wear a white top.

Four types of dried Mexican chillies go into the deep, rich broth we braise

The Peri Club.

Gone is the turkey and stuffing. Let’s be honest, as good as it is, we’re all sick of it. Us included.
We must have cooked a thousand turkeys since November.

Chicken is back.
But not as we’ve ever done it before.

Three Little Pigs

An absolute classic. This one isn’t shy. It doesn’t whisper. It walks in, kicks the door open, and asks why you haven’t ordered it yet.

It’s been hailed as the best sandwich I’ve ever eaten by many a

The Porchetta.
That’s crackling you’re looking at.

Seared hard in the wood fire oven first, then moved to the combi for a slow roast. We take it to 56 internal so it rests out just over 70, because we chill it and slice it wafer thin for

The Meatball.
It’s been on the menu a week and we’ve already seen the same faces coming back for it.
One of you ate two on the spot then ordered one to take home for dinner.
No judgement.
We get it.

We’ve spent the last fortnight

The Meatball. We’ve eaten close to forty of these each over the past two weeks getting the recipe nailed down.
Occupational hazard.

The obsession started this summer at our good friends @cafe_mondo_se5 where we had what was arguably the best m

The Smoked Salmon Hash.
 You’ve had smoked salmon before. On a bagel. With cream cheese. Maybe with a squeeze of lemon if you were feeling fancy.

Well, we don’t do normal stuff like that. So, inspired by our recent collaboration with @me

The Egg & Cheese. The New York bodega staple. This isn’t that.

This is our British version. Obviously it’s in our crispy wood-fired roll. Obviously it’s got chips in it. Obviously that plastic American “cheese” slic

Turkey is underrated.
 Like with any misunderstood food, most people who don’t like it were forced to eat it as kids when it had been absolutely bastardised by whoever was lucky enough to be cooking that day.

Turkey’s up there with Bruss

The New Improved Beef Dip.

We’ve been doing a bit of soul searching recently and have stripped our menu right back to its core to rebuild slowly and thoughtfully. Looking at every part of the business, what works, what doesn’t. With that