Parallel by Pasture

We’ve got Colonel Sanders quaking in his boots, his moustache twitching.

Our fried chicken has him shook. If you’ve tried it, you know what we’re talking about.

Have you got the chops? We have…

Bite me? More like scoff me! Let’s not mess around.

Our deep-fried potato terrine with beef tartare and our 'all the condiments' sauce, topped with parmesan cheese and dehydrated ox heart.

Order our snacks on our terrace! Open all day on all upcoming concert days and available for walk-ins.

Dig in. Go ahead, forget your manners—we won't judge. Lick your fingers. Live a little.

Short rib of beef glazed with black garlic and smoked maple, with chimichurri. Smoked with cherry wood and slow-cooked to fall off the bone.

Our chefs have a thing for small but feisty snacks. Fire-roasted padrons, beef terrine bites and leek croquettes… what’s next?

This is chef Jake.

He is the executive chef at Pasture restaurants, and is always coming up with creative dishes and combinations.

Here he is just preparing a rack of lamb.

Say hi next time you see him in!

We’re obsessed with one bite wonders.

There’s something super exciting to us about picking something up and getting a flavour explosion in one bite!

Here’s our mushrooms on toast.
Mushrooms many ways, on a slice of golden brioche.

This dish changes with the seasons, always featuring new produce that comes in.

Summer’s rolling in, and we’ve just set up a snazzy new orange parasol for prime al fresco dining! Get ready for a fabulous array of fresh dishes with that gorgeous summer produce. But for now, dig into our beloved classics like croquettes, fried chicken, and flatbreads. Keep your eyes peeled though — there’s more than just a menu refresh in store! 😎

A look inside Parallel, ‘Home of the Carrot’!

Featuring these incredible new shots from 📸

What you see is an empty table. What you hear is it calling your name.

What’re you waiting for? The weekend’s just around the corner!

This is our cod toast. It’s like a crab cake, only better.

With Marie Rose sauce and chilli gel.

Warning: Our chef’s menu to share will leave you stuffed, overjoyed, and planning your next visit.

Proceed with caution, the value for money has us all hooked.

The Broccoli of Life.

Grilled broccoli stem, with caramelised cauliflower purée and hazelnut salsa.

We’ve aged, happy one year birthday to us!

Our pork chops are also aged, and are the perfect celebration dish.

Served with smoked grapes, and puffed skin.

Nothing beets this for a light and refreshing starter.

Beetroot tartare, buckwheat, ajo blanco and dill oil.