Wood-fire kitchen & wine bar
Seasonal plates, cooked over open fire.
A neighbourhood restaurant and wine bar where everything meets the oak fire: market vegetables, day-boat fish, dry-aged beef and a saffron risotto finished at the pass. Book a table, take a seat at the chef's counter or bring the whole party.
- Open tonight · 5pm till late
- Chef's counter
- Vegetarian tasting menu
- 4.9average guest rating
- 320+wines by the bottle
- 62seats & an 8-seat counter
- 14 yrscooking over oak & vine
- Open tonightTuesday to Sunday, 5pm till late
- Book onlineTables open 60 days ahead
- Private diningA cellar room for up to 14 guests
- Every diet welcomeVegetarian & gluten-free menus
The menu
Signature plates from the wood fire.
A short menu that changes with the market. These are the dishes our regulars come back for, plated exactly the way the kitchen intends.
From the wood fire
Wood-fired Octopus
Slow-braised then charred over vine cuttings, with crushed potatoes, smoked paprika oil and lemon.
To share
Dry-aged Ribeye for Two
Forty-five-day dry-aged ribeye cooked on the embers, sliced at the table with chimichurri and roasted garlic.
Small plate
Burrata & Heirloom Tomatoes
Creamy burrata with late-summer heirloom tomatoes, basil, sea salt and peppery olive oil.
Raw bar
Hamachi Crudo
Thinly sliced yellowtail with blood orange, Fresno chilli, herb oil and flaky salt.
Dessert
Burnt Honey Tart
Caramelised honey custard in a brown-butter crust, crème fraîche and a piece of honeycomb.
Chef's tasting menu
Seven courses, one unhurried evening.
Let the kitchen cook for you. Our tasting menu follows the season from the first snap peas to the last smoked plums, with an optional wine pairing poured by our sommelier from small, family-run growers.
- Seven courses in about two and a half hours
- A full vegetarian version on request
- Wine pairing from small growers
Your evening
How a night at the restaurant unfolds.
No rush, no second seating at your table. Just good cooking, paced around you.
Reserve
Book online in under a minute. Tell us about allergies, birthdays and anniversaries.
Arrive
A cold glass at the bar while the oak fire settles into glowing embers.
Dine
Seasonal plates leave the pass as they are ready, made for sharing.
Linger
Dessert, a digestif and nobody hurrying you out the door.
What's on
Wine nights, live jazz & Sunday brunch.
A small weekly calendar of things we love. Most evenings are walk-in; ticketed dinners sell out, so book early.
Private dining & events
The cellar room, just for your party.
Birthdays, rehearsal dinners, team suppers and wine-maker evenings for 8 to 62 guests. Choose a room, pick a set menu and our events host takes care of the rest, from place cards to the last taxi home.
- The Cellar seats 14 at one long oak table
- A chef's counter for 8 with its own menu
- Whole-restaurant buyouts for up to 62 guests
Guest notes
Kind words from our regulars.
The saffron risotto is the best thing I have eaten this year, and the sommelier found us a bottle under fifty that tasted like a hundred.
We booked the Cellar for my father's seventieth. The team handled everything, down to the place cards and a cake we never asked for.
Sat at the chef's counter on a whim and watched every plate come off the fire. Warm, generous and never stuffy.
From the pass
Notes from the kitchen & cellar.
Why we cook everything over oak and vine cuttings
Different woods, different flavours. How our hearth works, and why the vine cuttings from our growers matter.
A beginner's guide to natural wine
What "natural" actually means, how it tastes, and five bottles from our list to start with.
Inside our saffron risotto
Carnaroli rice, a pinch of saffron and a lot of patience: the story of the dish that never leaves the...
Your table is waiting.
Tables open 60 days ahead. Walk-ins are always welcome at the bar and the chef's counter from 5pm.
Book a table