Hawker Restaurant

Have you tried our endive yet?
Endive is newly launched at Hawker as part of our Spring menu. It grows similarly to forced rhubarb, ie, completely in the dark once it sprouts.

It was discovered by fluke- when a farmer returned from war and found their stored chicory roots had sprouted into something edible and yummy.

Here at Hawker, Leah is braising them, reducing a bit of their inherent bitterness, and serving up a delicious cold fresh bite with pickled pioppino mushrooms, pea and cucumber broth, and chili + sweet pea cream.

Enjoy the next piece in our aRt&D series!
Photos and design

Spring is upon us! As we’re playing with R&D for our new dishes and menus, I wanted to bring you along and share more about our ingredients, our farms, our local partners. We want to let you in to our play and process a little too.

This week we’re experimenting with forced rhubarb from . Chef Leah fermented and stewed it, creating a new dessert you might just find on special this week.

Hawker’s NEW YEAR’S EVE dinner is a vegan six course experience with wine pairings and specialty cocktails in partnership with and !

Our 7pm seating is now FULLY SOLD OUT! Grab tickets for our 5pm seating while you still can. We’re looking forward to hosting you. Link in our bio!