Hawks Public House

Pork shoulder, slow-braised with rosemary until it achieves a meltingly tender consistency, serves as the centerpiece of the celebrated rigatoni at Hawks Public House. This dish is a masterclass in flavor balance, where the richness of the meat is cut by the anise-like brightness of fennel pollen and the sharp saltiness of aged parmesan. The kitchen’s commitment to house-made pasta is evident in the fusilli carbonara, which features a black pepper cured egg yolk that adds a luxurious, velvety texture to the plate. The aroma of wood-smoke emanates from the hoisin-smoked pork belly, a dish that balances sweet and savory notes with the crunch of crushed peanuts and pickled carrots. Michelin-recognized for its seasonal approach, the restaurant elevates familiar plates with a touch of technical 'oomph.' Each presentation is focused and intentional, showcasing the integrity of locally sourced ingredients through precise, modern techniques.