Foraged and fermented food has been called primitive.
Rustic. Simple.
This gallery disagrees.
Japonica Quince Canape
Nut bread canape topped with membrillo of Japonica quince, cashew-roasted ulva cream cheese, and sage crisp.
Nocoa Choco
Chocolate substitute. Lacto-fermented chestnut, roasted dandelion roots, roasted terebinth seeds, coconut oil, oat milk reduction, sugar, pinch of fermented black beans, pinch of paprika powder, hint of cinnamon.
Tutti Funghi Risotto
Risotto with a mix of foraged mushrooms : king bolete, bay bolete, and puffball. Topped with king oyster (commercial), white enoki (commercial), crispy wood ear, dark honey mushroom, and amethyst deceiver. Finished with paprika oil.
Hedgerow Brew
Antioxidant-rich drink made from sloes, hawthorn berries, rowanberries, black rosehips, and crab apple.
Summer '25
Summer Roll
Rice paper & tofu skin roll filled with amaranth, lamb’s quarter, cucumber, carrot, wild spearmint, & bean thread noodles. Speckled with calendula & chicory flowers, served with spicy–sour vegan nuoc cham scented with wild carrot seed, elderflower, & verbena. Garnished with julienned leek, mint flower & tuile.
Parasol Tortelloni
Fresh pasta filled with parasol mushroom, shallot, hazelnut, and reduced apple poaching liquid. Served with savoury burnt shallot oil and sour sorrel cream, finished with chicory petals.
Berries Glazed Tofu
Tofu marinated in elderberry jam, kimchi sauce, and yeast extract, seared and glazed. Served over stinging nettle, grilled onion, and shallot with a reduction of red wine, elderberry, and hogweed seeds. Garnished with nasturtium, parsley shoot & flowers, and Queen Anne’s lace flowers.
Hedgerow Crostatina
Coconut–almond crust filled with a compote of hawthorn berry, elderberry, and sloes, with soft-frozen whole blackberry. Crowned with a red wine–poached apple rose scented with hogweed
Spring '25
Cracker and Pesto
A crisp of chickpea protein & flaxseed, with a pesto of Jack by the Hedge (JH) leaf & pumpkin seed. Garnished with a garlicky bouquet of ramp leaf & flower, JH blooms, & kale blossom.
Forbidden Asparagus
Charred shoots of Japanese knotweed with a creamy side of Kewpie mayo and Jack by the Hedge pesto, topped with almond crumble and fresh pea tendrils.
No La Lot
Grilled Beyond Meat seasoned with lemongrass, soy sauce, and spices, wrapped in tender ramp leaves. A wild twist on the Vietnamese classic Bo La Lot.
False Rhubarb Tartlet
A delicate almond-coconut crust filled with a psyllium compote of Japanese knotweed, unripe blackberries, and strawberries. Crowned with violet, pentaglottis, & sakura.
Summer '24
Tofu & Tempeh Satay
Sweet-soy sauce marinated tempeh and base genep marinated tofu with mini rice cake wrapped in pandan leaves with peanut sauce and basil oil
Mushroom Salad
A mixed salad with earthy greens and grilled king mushroom
Bean Salad
A mixed of black beans, edamame, and corn with a creamy sauce and grilled mushroom
Creamy Zucchini
Zucchini ribbons, carrot, and grilled shallots served with creamy white sauce
Falafel
Falafel and hummus served with Turkish paprika oil and grilled fennel
7 Flowers
In Javanese traditions, the 7 flower ritual cleanses negative energy, attracts good fortune, or prepare for important life events. This is our interpretation on a plate.
Chia pudding
Chia pudding served with macerated berries and cherries and a touch of lavender.