Chef

Jason Hall

"Incredible two nights at @scratchbarkitchen with amazing chefs serving A5 Olive Wagyu from @crowdcow Thank you @phillipfranklandlee & @margaritakallaslee for the opportunity to work with you again! 🙏🏻❤️"

"New #duck set #researchanddevelopment #menudevelopment Roulade of #marysduck breast., carrot truffle purée, #lavender and #coconut foam."

"#favabeans, asparagus, and green peas, dressed with a #dashi reduction, with #strawberries pickled in their own vinegar, an emulsion of fava beans and chive oil. The crispiest on top are called #yuba and we make them from soybeans. The dish is finished with a dust made from #lobsterbottarga, Uni, and cured egg yolks. We call that #chickenofthesea."