Featured · Kitchen Notes
Why We Age Our Chili Butter For Twelve Days
Fermentation is the quiet engine of our kitchen. Here is what happens to a batch of chili butter between day one and day twelve, and why the wait is worth it.
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Recipes, sourcing stories and kitchen notes written by the people who cook your food.
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From the Matooke Table kitchen
A Morning At The Harbour Market With Our Produce Team
The menu is written at half past five in the morning, long before the restaurant opens. We followed the produce team through a full market run.
The Slow Art Of Our House Cold Brew
Eighteen hours, one grind size and a lot of patience. A short guide to the cold brew we serve all summer, and how to make it at home.
Sourdough, Salt And Patience: Inside The Matooke Table Bakery
Every bun, flatbread and loaf on the menu is baked in house before service. This is what the bakery looks like at four in the morning.
How To Host A Long Table Dinner Without Losing Your Evening
Great hosting is mostly preparation. Our service team shares the running order they use for private dining, adapted for a home kitchen.
Street Food Lessons That Shaped Our Fast Menu
Speed does not have to mean shortcuts. Three ideas we borrowed from street kitchens and built into the Matooke Table Express counter.
Five Sauces Every Home Cook Should Master
A good sauce turns a simple plate into a meal. These five cover almost everything we cook on the grill section.
Building A Cheese Board Your Guests Will Remember
Balance, texture and one surprise. The simple structure our team uses when building a board for private dining.
The Pastry Section Explained, One Tray At A Time
Pastry runs on timing more than anything else. A walk through a single morning, from the first proof to the last plated dessert.
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A table at Matooke Table is always worth the trip
Book a seat in the dining room, or order the same food to your door from the express kitchen.