Is it a certain style? Is it, like, European or Italian or British?

To be honest, we've gone through a few different phases where we've had little inflections from Europe, definitely.

Our head chef is Canadian Italian, so obviously that sort of feeds into the menu development.

But at the end of the day, what I've come to realize over these 15 years is myself and Brett, my partner, we're both from Australia, and coming from Australia, there's, like, not really a specific sort of Australian cuisine in terms of the international profiles.

So we often just sort of bring together these different elements and just kind of see w- how it turns out, and I think that's sort of the approach that we've had, is having small references to different cultures without trying to appropriate them, but just sort of respectfully using produce from there and, and presenting that with the produce that we're getting from the UK.

You can sign up at boroughmarket.org.uk/friends. How much has the restaurant changed over the, you know, more than a decade that you've been there?

there?Quite a bit, I would say.

When we first opened, we did breakfast, lunch, and dinner, which is quite a slog doing three different services, essentially two different, three different menus, but I guess lunch and dinner are a little bit more similar, but the breakfast menu was completely different.