What’s on the menu
The guide is designed to generously serve 10-12 people, with plenty of food for seconds (and leftovers).
Inspired by an Italian nonna’s Sunday feast, these dishes are rich, herby and deeply comforting. There’d soft, golden focaccia for tearing and dipping into olive oil, alongside marinated mozzarella that feels simple yet special. From there, the flavours deepen: chicken parmesan meatballs, and a slow-roasted lamb shoulder that’s fall-apart soft, perfumed with herbs and garlic.
The sides bring freshness and balance — a potato and green bean salad tossed in lemony dressing, a bright herby salad to lift the table, and a mixed green and three cheese pie that’s golden and indulgent in all the right ways. And because no Sunday gathering is complete without something sweet, dessert comes in two parts: nostalgic Monte Carlos — buttery, jam-filled biscuits perfect — and a creamy Basque cheesecake topped with glossy mandarin marmalade.
This is a menu that feels like home. It’s slow-cooked, meant for passing platters, pouring another glass, and lingering just a little longer. Sunday’s Big Table is a reminder that food tastes better when it’s shared — and that the best moments are the ones that unfold around a crowded table.
Inspired by an Italian nonna’s Sunday feast, these dishes are rich, herby and deeply comforting. There’d soft, golden focaccia for tearing and dipping into olive oil, alongside marinated mozzarella that feels simple yet special. From there, the flavours deepen: chicken parmesan meatballs, and a slow-roasted lamb shoulder that’s fall-apart soft, perfumed with herbs and garlic.
The sides bring freshness and balance — a potato and green bean salad tossed in lemony dressing, a bright herby salad to lift the table, and a mixed green and three cheese pie that’s golden and indulgent in all the right ways. And because no Sunday gathering is complete without something sweet, dessert comes in two parts: nostalgic Monte Carlos — buttery, jam-filled biscuits perfect — and a creamy Basque cheesecake topped with glossy mandarin marmalade.
This is a menu that feels like home. It’s slow-cooked, meant for passing platters, pouring another glass, and lingering just a little longer. Sunday’s Big Table is a reminder that food tastes better when it’s shared — and that the best moments are the ones that unfold around a crowded table.
The guide is designed to generously serve 10-12 people, with plenty of food for seconds (and leftovers).
