Seasonal kitchen and wine bar
Food worth gathering around
Small plates, wood-fired mains and a short list of good wine, cooked from whatever the market brings in that week.
How we cook
Three things we do every day
The menu moves with the seasons. These stay the same.
Over the fire
Meat, fish and vegetables cooked on oak embers, rested and sliced at the pass.
Pasta by hand
Rolled and cut each afternoon, served the same night with a sauce made for it.
From the market
Vegetables from growers we know by name, bought in the morning and cooked by evening.
Inside
A room made for long dinners
Save yourself a seat
Book ahead for weekends. The bar keeps a few stools for anyone who walks in.
Book a table