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.
Blog Archive
Every article from the Matooke Table journal, newest first, with the sidebar you need to find the rest.
All articles
Sourcing
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.
Drinks
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.
Kitchen Notes
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.
Hospitality
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.
Come and eat with us
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.