$26
Burnt leek and hazelnut
Charred leeks, brown butter and a toasted hazelnut crumb.
QuinceTM
A twelve seat room for slow suppers and produce from the valley.
Small
menu, long
evenings
Loved by regulars
For nine
seasons,
Quince has cooked one
menu
a day,
built from whatever the valley grows that week.
- Grown in the valley
- Cooked over wood
- Nothing wasted
Tonight’s plates
A short list, rewritten here by hand every Tuesday
$26
$46
Ember beef, parsnip
Grass fed sirloin over parsnip cream with a dark pan jus.
$24
Cured trout, green oil
River trout, cucumber, dill oil and thin rye crisps.
$18
Walnut tart, damson
Short pastry, walnut frangipane and slow poached damson.
How we cook
Everything starts at the back door, not at the stove
We buy small and often. Two growers, one fisherman and a miller an hour north. The list follows whatever they have that week, which is why it moves so often and why we print it fresh each Monday.
A kitchen is only ever as good as the week’s delivery.
Ilya Marchetti,
Head chef
Cooked to order
Nothing waits under a lamp. Plates leave the pass and go straight to your table.
Reserve a table
Your table stays yours all evening, and the kitchen cooks to your pace
Prefer to eat at home? Four of the week’s plates travel chilled, ready for collection after six.
Order for collectionBook a table
Demonstration form. Nothing is sent and no table is held.
Thank you. In a live build this request would reach the pass within a minute.
QuinceTM
We booked for two and stayed until the lamps came up. Not one plate repeated itself.
Loved by
regulars since 2017
The trout reached the table four minutes after we ordered it. You can taste that.
Priya Raman
4.8
From 412 guest notes
Second visit in a fortnight. The list had already changed and it was better than the first time, which says most of what needs saying about this room.
Tom and Elise Harkin
They remembered that I cannot take shellfish, a year after I first said it.
Marguerite Adeyemi
9
Seasons open on Fennel Row
From the pass
