The banana caramel started as an off-menu special during a quiet weekday in our second month open. It hasn't left the board since.
The bananas get sliced thick and caramelised on the flat-top in butter and brown sugar until the edges are deep gold and the sugar has just started to crystallise. Quick work — about two minutes per portion. We use bananas that are just ripe — yellow with the first few brown freckles. Too green and they don't caramelise. Too brown and they collapse.
The caramel sauce is house-made: sugar cooked dry to a deep amber, deglazed with heavy cream, finished with a generous pinch of flake salt and a knob of cold butter for shine. We pour it warm at the table.
The walnuts are candied separately — toasted with sugar and a drop of water until they're glossy and crackable. They go on top of the stack with the bananas, and the caramel goes everywhere.
$17. Pair with black coffee, ideally.
