Built to be passed around

Blistered on the plancha, torn by hand, dragged through green herb oil and burnt garlic yoghurt.

Half folded Dara's way, half folded Maya's way — filled with short rib and smoked chili, served with black vinegar.

Whatever's ripe this week, tossed with sumac, toasted seeds, and a citrus dressing that's a little too sharp on purpose.

Charcoal-smoked broth, hand-pulled noodles, a hard squeeze of calamansi right at the table.

Griddled tortillas, corn charred until it screams, pickled onion, a fig-leaf crema.

West African pepper base meets coconut and lemongrass, ladled over rice and charred greens.

Ines' answer to a classic spice cake — brown-butter crumb, cardamom cream, burnt-honey glaze.

Olive oil crumb, plums fermented six weeks in Dara's back-room jars, mascarpone on the side.

Dark chocolate ganache smoked over applewood, sea salt, a shortbread base that shatters properly.

Mezcal, grapefruit, a smoked rosemary sprig lit tableside. Ask for it "quiet" if you'd rather skip the theatre.

Whatever Dara's fermenting this month, carbonated and poured over ice. Always a surprise, always good.

Cold-brewed hibiscus, fresh ginger, a little heat at the back of the throat.