On a misty Milton morning, the garden glistened—alive, awake. From soil to plate, the story begins. Radishes tugged fresh from the earth still hold the scent of dew, while cauliflower and fennel, kissed by the sun, wait their turn to be reborn as pickles.

In the Milk HAUS kitchen, quiet hands coax bold flavour: garden ferments bubble with quiet confidence, the fennel jam simmers with slow joy, and the Comté Gruyère waits, aged and wise. A jammy egg, golden at its heart, settles gently beside dressed leaves, crisp and peppery. 

Finally, the seed and nut bread - dense, seedy, rich - completes the picture. Each element grown, crafted, or aged with care. The HAUS Garden Plate isn’t just a dish - it’s the garden’s whisper, a chef’s intention and a diner’s quiet delight. One bite, and you're rooted in the season, tasting time itself.

Nat Taylor, Head Chef and Co-Owner, Milk HAUS