Wok-fired · made daily
Brass Quill cooks a short, lively menu where smoky edges meet sharp herbs and sauces made with a little mischief.
The daily shortlist
Follow the brass tags for the right kind of kick. The menu stays focused so the wok stays quick.
Springy noodles, greens, fried shallot and a smoky chilli oil that lingers just enough.
Hot & brightThick-cut toast, silky coconut curry, egg and crunchy cucumber pickle for contrast.
House favouriteFragrant rice, lacquered chicken, crisp skin and a cool herb relish on the side.
Comfort modeA small stall with a loud pan
Brass Quill began with one carbon-steel wok, a notebook full of sauce ideas and a stubborn belief that everyday lunch deserves a little theatre.
We cook in small batches, season in layers and keep the menu nimble. Come for the char. Stay for the last spoonful of sauce.
Find your hungry hourCome as you are
We keep the rhythm simple: arrive, choose a plate, find a seat and let the first bite do the talking.
One good rule
Today’s extras change with the market, so ask what just came off the pan.