crispy ox cheek, anchovy mayo

a signature dish which has been on the menu since day one. we dare not change it.

we use whole ox cheeks for this dish given how gelatinous and sticky they are which works especially well in binding the croquette together.

they are smoked for about 16 hours, before being pulled / shredded and mixed with homemade barbecue sauce and parsley. they are left to set / congeal and chill overnight in sheet trays before being cut to size.

after being cut they are paneed [dipped in flour, then egg wash, then finally panko bread crumbs] before being deep fried to a golden brown and crispy on the outside.

served with an anchovy mayo containing a generous amount of garlic and parmesan for extra umami.

anchovy mayo: egg, anchovies, parmesan, roast garlic, rapeseed oil, tabasco, mustard, white wine vinegar, worcestershire sauce  

allergens | gluten, eggs, fish [r], sulphites, dairy [r], mustard [m/c]