A Larder Of Everything We Cook With
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Sauces & PreservesCooked and jarred here
Oils & SpicesFrom growers we know
Wine & CoffeeChosen for the table
One Jar Of Sugo, Friday's Seafood Stew
- 01
Open The Jar
Six hours of tomato, garlic and basil, sealed on the day it was cooked.
- 02
Warm It With The Shellfish
Mussels, clams and prawns opened in the sugo, ten minutes on the stove.
- 03
Serve With Grilled Bread
The dish of the day every Friday, or at home from the jar.
From Our Shelves To Yours
What Our Guests Say
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Three Hampers, Ready To Go
Fill every place in a box, basket or crate and the items are 10% off; or build your own from the whole larder.
Build Your Own
The Pantry Starter
Slow Tomato Sugo, Bronze-Cut Penne, Estate Olive Oil, Smoked Paprika
The Aperitivo
Hudson White, Fig & Walnut Jam, Chilli & Garlic Oil, Wild Fennel Seed, Basil & Pecorino Pesto, Wildflower Honey
The Sunday Supper
Long Table Red, Slow Tomato Sugo, Roasted Onion Sauce, Porcini Risotto, Bronze-Cut Penne, Estate Olive Oil, Black Peppercorns, House Espresso, Fig & Walnut Jam
- 30Years Cooking
- 17Larder Jars
- 5Dinners A Month
- 3Private Rooms
- 8In The Kitchen
- 7Dishes A Week
The Deli Counter, Cut To Order
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Cheeses and hams sliced while you wait, priced by the hundred grams.
- Parmigiano, 24 Months$5.20 / 100 g
- Prosciutto Di Parma$6.80 / 100 g
- Valley Camembert$4.60 / 100 g
- Fennel Salami$4.20 / 100 g
- Marinated Olives$2.40 / 100 g
- Larder Focaccia$1.60 / 100 g
+48 Cooks & Larder KeepersIn the kitchen since 1996
