Pork rinds, barbecue rub £3.50
Smoked eel deviled eggs £3.50
Pimento cheese & saltine crackers £3.50
Middlewhite pork terrine, pickled apple slaw £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
Chess 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!
November - February = Southern Barbecue
See the events tab for full details.
FESTIVE OPENING DATES:
23RD-27TH DECEMBER: CLOSED
28TH, 29TH DECEMBER: OPEN AS USUAL
30TH DECEMBER: CLOSED
31ST DECEMBER: OPEN FOR NEW YEAR'S EVE CELEBRATIONS!
1ST - 7TH JANUARY: CLOSED
8TH JANUARY: REOPENING FOR BUSINESS AS USUAL!
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.
Old Fashioned 10.00
Old Forester Bourbon whiskey, angostura bitters
Bee's Knees 9.00
Aviation gin, lemon, honey syrup
Rittenhouse rye whiskey, Vault Vermouth, angostura bitters
Mint Julep 8.50
Evan Williams 7yo bourbon, mint, sugar, soda
NOVEMBER - 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!