Food for thought, or is it the other way around? Our menu is a mix of local, regional, and international delights and changes with the seasons. Be sure to ask about the daily specials!
Starters
Overprotected: Making Sense of the #FreeBritney movement
Double-hit affogatto with orange slices, crushed dreams and ice
“Slow Violence”: A Proposal for Ecological Game Studies
A quick pickle of dried apricots, eco-anxiety, and pistachio crumble (serves 2)
ECLIPSE OF THE SUN: Liverpool’s 30-year boycott is still going strong
Local rebellion, in the traditional Provençal style
We have 12 years to limit climate change catastrophe, warns UN
Miniature Earth flambées made with home-smoked bacon and onions
Why revolution is no longer possible
Hopelessness served warm with honey and croûtons
99% Invisible
Fricassée of wild envy and imagination – an aspirational glimpse topped with Champagne foam
Mains
The Swan Book
Icelandic cygnus braised in wattle scented river water, with wild onions and herbs
Blindsight
Traditional starfish stew, chef’s famous VSON sauce
Revolution and American Indians: “Marxism is as Alien to My Culture as Capitalism”
Pan-fried soul in guns and butter, served with parsley and lemon
How Rupert Murdoch’s Empire of Influence Remade the World
60 days aged single head of a Cerberus
Playing Nature: The ecology of games
Greenhorns fragged and roasted over a low-ranked MOBA match
Silicon Valley’s Quest to Live Forever
Cryogenically frozen seaweed, served on driftwood and human skulls
Desserts
Chinese Science Fiction: A Response to Modernization
A new delicacy. Sweet, sour, and spicy
The Privilege of Common Sense
Delicate crêpe in buttery, tangy blood; served piping hot
Griftopia
Multi-level praline and chocolate cake with gold flakes and a light dusting of cocaine
Invisible Women: Exposing Data Bias in a World Designed for Men
Sticky situations rendered in duck fat and broad daylight
Beyond Narcissism: What Science Fiction Can Offer Literature
Zesty lemon tang, creamy custard, topped with mixed spices
Trio of Fruit
Blueberries, strawberries, raspberries, plums and passion fruit
Our meals are responsibly caught from sustainable sources.
The Grass Ceiling 