Fougasse, provençal olive oil, olives £5.5
Rabbit rillettes, saucisson, herbes de provence £8
Wood roast peppers, ricotta, honey £7.5
Pissaladière, mesclun £9
Escargots, pistou, watercress £8
Bouillabaisse, saffron rouille £11
Lavender panna cotta, peach, green almond £6
Cherry prunier £2
A discretionary service charge of 12.5% will be added to your final bill.
Welcome to Counter Culture - The Dairy’s naughty little brother, located just next door.
Join us on our WORLD TOUR! July & August = The South of France.
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 get in touch to enquire.
One is not un oeuf £8.5
Pampelle liquor, lemon, egg white
Let's get figgy with it £10
Covert, Campari, Gin
Simply de Peche £8.5
Peach purée, sparkling wine
Counter Culture's World Tour:
JULY & AUGUST: SOUTH OF FRANCE
London is a melting pot of cultures. Over the years, many food cultures have crossed our counter through the chefs from across the globe who have come through our door. The menus have always been influenced by the individual chef’s own culinary journey from their home country to places of travel and work. With this in mind, we are giving Counter Culture an evolving new outlook by embarking on a world tour. Counter Culture has always been a creative and fun space for our top talent to experiment with new ideas, and this new approach will focus on a different culture's cuisine every two months, giving us the chance to embrace the knowledge within the team whilst learning new skills and techniques and putting them into practice. Each menu will be given our typical approach with the inclusion of our own housemade pickles, ferments and cures. We have spent years building up close relationships with growers and producers across the UK and we will continue to work with them in securing the best local produce however the dishes will be inspired by and spiced with a global influence. The aim of this world tour is to consistently offer something new and fresh. Later in the year, we will be bringing the likes of the Caribbean and the Deep South to our leafy corner of Clapham Common so watch this space.