We opened with one rule: cook what the market gives us that morning, and don’t get in its way. The menu is short on purpose — a handful of plates we’d want to eat ourselves, built around whatever is at its best.
The fire does most of the work. Everything else is butter, salt, acid and patience. We’d love to feed you.
We hold a few tables for walk-ins, but booking ahead is the surest way in — especially on weekends.
A neighbourhood kitchen built around the market — a short menu that changes with the season, an open fire and a long list of low-intervention wine.
Pantry staples, gift boxes and bake-at-home kits — delivered to your door.
| Monday | Closed |
|---|---|
| Tuesday | 12:00 – 23:00 |
| Wednesday | 12:00 – 23:00 |
| ThursdayToday | 12:00 – 23:00 |
| Friday | 12:00 – 00:00 |
| Saturday | 11:00 – 00:00 |
| Sunday | 11:00 – 22:00 |
A few notes from guests who pulled up a chair — and came back for more.
The best meal we’ve had all year — and the room feels like a friend’s kitchen.
That charred cabbage has no business being this good. We came straight back the next night.
A natural wine list that’s a joy, and staff who actually know it. Book ahead.
A few of the things guests ask before they join us at the table.
Always — we hold a handful of tables and the whole bar for walk-ins every service. On weekends, booking ahead is the surest way in.
Yes. Most dishes can be adapted and we mark vegetarian, vegan and gluten-free options on the menu. Tell us when you book and we’ll look after you.
It changes with the market, so it turns over every week or two. There’s always a short à la carte list and a few specials your server will talk you through.
We do — the back room seats up to fourteen, and we can take over the whole space for larger parties. Drop us a line and we’ll build a menu with you.
