Midnight Noir
Midnight Noir
A deep, glossy black glaze with nothing to break it but a thin amber line where it meets the foot. On the flatware it is carved through to the clay in a radiating starburst, so light catches the cut lines and nowhere else.
The glaze
Black, cut to the clay
Warm charcoal · ash black · deep black · true black · amber line
The glaze is fired thick and glossy, dark enough that it reflects rather than absorbs, so every piece throws a small bright highlight under any light in the room. At the foot, where the glaze thins, an amber line shows through where the black doesn't quite reach.
On the flatware, the surface is carved before glazing in a radiating pattern that fans out from an off-centre point. The cuts fill with less glaze than the rest of the piece, so they read as a slightly paler starburst under the black rather than a printed pattern.
A few pieces
For inspiration
Click a thumbnail to change the piece · click the large image for the view from above
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A selection, not the full range. Over 300 shapes are made in this glaze, and bespoke shapes to order.
Your dish on Midnight Noir
Send us a recipe, we'll plate it
Tell us the dish you have in mind and the shape you're after, and we'll send you a simulation of it on the piece.
On the plate
Plating Midnight Noir
What it flatters
Raw fish, pale meat, anything with a bright garnish. Black gives back none of its own colour, so whatever sits on the plate is the only thing the eye has to read.
Contrast that works
Red, orange and green carry furthest. A single citrus segment or herb leaf reads as a strong accent where it would get lost on a paler glaze.
Building a table
Reads formal under any light and photographs cleanly under low restaurant lighting. Pairs well with dark linen, black cutlery and low candlelight.
In service
Two dishes on Midnight Noir
Short enough to hand to a section chef.
On the round plate
Seared Wagyu, Sea Urchin & Roe
300g wagyu striploin · 2 pieces uni · 1 tbsp salmon roe · 1 tbsp pickled ginger · 2 spring onions, finely sliced · flaked salt · black pepper · neutral oil
- Season the wagyu with pepper only and sear it hard on all sides, twenty seconds a face.
- Rest it as long as it cooked, then slice it thick against the grain.
- Fan the slices on one side of the plate and scatter spring onion and roe over them.
- Set the uni on a shiso leaf beside the meat, with the pickled ginger alongside.
- Finish with flaked salt just before serving.
The black gives up nothing of its own, so the marbled beef, orange uni and roe read as the only colour on the table.
On the long tray
Seared Tuna Tataki, Jalapeño
300g ahi tuna loin · 2 jalapeños, thinly sliced · 40ml ponzu · crispy fried shallot · micro herbs · sesame seeds · flaked salt · neutral oil
- Sear the tuna loin hard on all sides for ten seconds a face, leaving the centre raw, then chill it briefly.
- Slice it into even pieces about 1cm thick.
- Lay the slices in a straight line down the tray, slightly overlapping.
- Top each slice with a jalapeño ring and scatter crispy shallot and sesame over the top.
- Spoon ponzu along the tray in a thin line and finish with micro herbs and flaked salt.
The tray's length turns a simple tataki into a single graphic line, and the amber rim catches the light exactly where the tuna ends.
Continue browsing
More from the Triangle Selection
For Restaurants
See it in your kitchen
The weight of the stoneware and the way the glaze runs are things you judge in the hand. Tell us which shapes interest you and we'll send them.