Lox Stock & Barrel

Now open seven days a week for breakfast and lunch, and four nights a week for dinner, the kitchen runs as close to ‘farm to plate’ as possible, with all the preparation done in-house. The dinner menu includes slow-cooked lamb shoulder, pan-fried snapper, slow-roasted eggplant and more, and you’ll want to try their specialist sandwiches and baked goods. It’s all influenced by dishes from pre-war Europe.