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Dinner (Tuesday to Saturday 5 pm – Close).

 

Chef de Cuisine: Derek Ingram
 

4     BREAD | warm olives and bread with daily spread

9     GREENS | Hannah Brook farm organic green salad crackers

9     PORK CROQUETTE | red cabbage puree | radish | raisin mustard

11     FRIED CHICKEN | dill ranch | chow-chow

14     MUSSELS | bone marrow broth | mire poix | fries | smoked aioli

16     OCTOPUS | Moroccan chickpeas | slaw | feta

16     TUNA TARTARE | avocado | smoked yolk | yuzu | sesame crackers

15     KABOCHA SQUASH GNOCCHI | king oyster mushroom | kale | dukkah spice

17     BEEF CHEEK | leek soubise | parmesan | radicchio

19     OXTAIL RAGU | pappardelle | chanterelles | cipollini | bread crumb

25     LING COD | clams | couscous | fennel | smoked tomato nage

29     DUCK BREAST | farro | roast carrot | brussels sprouts | puffed grains | duck jus

33     SMOKED WAGYU SIRLOIN | scallion potato puree | parsnips | roast shallots | jus

 

Dessert

8     MILK CHOCOLATE CRÉMEUX | dark chocolate mousse | hazelnut cookie crumb

8     COCONUT LIME PARFAIT | coconut icecream

 

all our sausages, bacon, pastrami, gravlax, roast, pastry and desserts are
hand-made, cured and smoked in-house with locally sourced ingredients and lots of love.

 

parties of 8 or more are subject to 18% gratuity. please advise your server of any food allergies. menu may change without notice.