Clarence

This weekends set menu lunch starters:
- Witlof salad, buffalo curd, seed furikake
- green beans, with nectarines
- Pig head terrine, fennel & blackberries

Yellowfin tuna, brown butter & bergamot ponzu, cultivated mushrooms, purple daikon

milk fed pig’s head terrine, butter beans, blackberries, nam jim jaew, and mint 🐷

This week’s menu 🐷

This week’s menu 🫛

Dry aged duck, blueberry vinegar sauce, white asparagus, blueberry, and shiso

Line caught Pearl Perch, tiger milk, lovage oil, purple daikon

We’re rolling out a slightly new menu format this week, with lots of new dishes; designed for a little more sharing, a little bit lighter, a lot more fun. We’ll still offer $58 set menu for lunches on Saturday and Sunday.

This week's menu🦆

We’re looking for a sous chef or chef de partie to join our small team at Clarence, shoot us an email at [email protected]

This week’s menu 🦆

Very lovely roast pumpkin from , red pepper hummus, brown butter, macadamias and tarragon 🎃🎃

Purple daikon, bell radishes, from goma dare, Buddha’s hand, and furikake

This week’s menus 🦆

Stunning big eye tuna from — served with soy pickled maitake mushrooms, and horseradish and turnip dressing 🐟

We’re on the hunt for a sous chef to join the team at Clarence, whether you’re an experienced sous looking for a new opportunity, or a CDP looking to make the next step we’d love to hear from you. Shoot us an email us at [email protected]

Pine mushroom, mozzerella and yuzu rotolo, kale, chard, and pepper sauce 🍄‍🟫🍄‍🟫🍄‍🟫🧀🧀🧀

New operating hours 🦆

Our trading hours for this weekend; closed Good Friday and open as usual Saturday - Monday 🦆

wild shot venison tartare, yolk sauce, anchovy and Andean Sunrise potato cakes 🦌

Green goddess leeks, avocado, pepper elder

We have an opportunity for an apprentice chef to join our team. Send your CV through to [email protected]

We’ll be open for Valentine’s Day, see link in bio for bookings 🦆❤️