October 2026

With clocks forward it’s feeling like spring has finally sprung.

Our latest menu’s a bit greener and lighter, though we’re still holding on to some of those richer flavours while we can.

This month’s kombu-cured kingfish comes with creamed avocado, fermented pine catkins and a crisp soy tuile. We foraged the catkins earlier in the year and fermented them in the kitchen. They’re salty, a little funky and really good with the fish.

We’ve also put Canter Valley quail on the menu. I’m using the leg meat to make a mousseline, wrapping it inside the breasts and serving it with parsley, vadouvan and a rich shiitake sauce. It takes quite a bit of work to get there, but you wouldn’t know it to look at the plate.

This month's snapper comes with asparagus and a pungent wasabi beurre blanc made with sake kasu and lemons from next door.

If you're wondering, sake kasu is a nutrient rich paste left over after the pressed liquid sake is filtered out during the Japanese brewing process. It adds a little sweetness and a whole lot of umami (deliciousness) to the sauce.

And the rhubarb soufflé is still here. We weren't ready to take it off the menu just yet... so light, so fresh and we're loving making them to order for you.

If you’d like to come and try our October delights, book now.

We look forward to seeing you soon,

Helen and the 50-50 team xoxo