Pork rinds, barbecue rub £3.50
Smoked eel deviled eggs £3.50
Pimento cheese & saltine crackers £3.50
Cornbread & red-eye gravy £4.50
Oysters & cocktail sauce £3 each or 6 for £15
Pulled pork (served with pickles) £8.00
Housemade sausage (served with pickles) £8.00
Potato salad £3.50
Collard greens £3.50
Craic pie £7.00
A discretionary service charge of 12.5% will be added to your final bill.
This is a sample menu and dishes are subject to change.
Welcome to Counter Culture - The Dairy’s naughty little brother, located just next door.
Join us on our WORLD TOUR!
30th October - 28th February = Southern Barbecue
See the events tab for full details.
We are a small plates restaurant with just 14 stools, Counter Culture is a celebration of all of the small things we are passionate about. We’re pickling, fermenting, curing and bottling the best of the season’s produce, and coupling it with the incredible meat, fish and vegetables from all of our key suppliers to create delicious simple plates.
BYOB available with a corkage charge of £10 per bottle of wine. Non-wine drinkers also welcome to BYO Beer/Spirits.
For bookings over 4 persons and further enquiries, please email email@example.com or call 0208 191 7960 after 4pm.
Counter Culture is available for exclusive hire for groups of up to 18 guests Tuesday - Sunday. Please email firstname.lastname@example.org for all enquiries.
Elijah Craig Old Fashioned 10.00
Aviation Gin Bee's Knees 9.00
Mint Julep 8.50
On Thursday the 22nd November, join us for a Thanksgiving feast. Including a selection of Southern snacks to start, followed by smoked turkey with all the trimmings (think cornbread stuffing, sweet potato mash, green bean casserole, cranberry sauce) and finishing off with pecan pie all for £30pp. Bookings are now open!
30th OCTOBER - 28th FEBRUARY: SOUTHERN BARBECUE
We are currently running our World Tour with an evolving menu focusing on a different culture's cuisine every few months. From the 30th October, we are heading stateside with a Southern Barbecue inspired menu from Mark O'Brien. Inspired by travels and his fanatical obsession with all things barbecue!