Seasonal small plates cooked over live fire, poured with grower wines. Open for lunch on weekends, dinner Wednesday to Sunday.
The kitchen is built around a wood-burning hearth. Almost everything touches fire before it touches your plate — vegetables, breads, fish, meat.
The menu changes every fortnight, sometimes weekly. We buy what looks best at the market on Monday and build the week around it.
Real ingredients. Short lists. No foams, no dusts, no towers. The cooking speaks for itself and gets out of the way.
Our list is short by choice. We work with small growers from southern Europe and North Africa — people who farm honestly and bottle without intervention.
Ask for Nina, our sommelier, or trust the by-the-glass list. Every wine on the page has been drunk by everyone who works here.
Bookings open four weeks ahead. Larger groups and full-restaurant hires — get in touch and we'll build something around you.