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- Looking back at a busy season17 hours ago
- A beginner's guide to getting startedyesterday
- What is new on our winter menu6 days ago
- The story of our wood-fired ovenyesterday
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| Notifications | Type | From | Channel | Date | Status |
|---|---|---|---|---|---|
Our favourite tips for busy weeks Our team has done this many times, so you never have to guess. | Team | Lucas Silva | Push | Yesterday, 18:00 | New |
Vegan dishes worth crossing town for We listen first, then build a plan around what you actually need. | Messages | Lea Kim | Yesterday, 20:30 | Read | |
A beginner's guide to getting started Private dining rooms seat up to forty guests for birthdays and business dinners. | Orders | Noah Nguyen | Yesterday, 15:00 | Read | |
What our guests asked us most Order for pickup or delivery and enjoy the same dishes at home. | Messages | Ruby Larsen | Push | Yesterday, 16:00 | Read |
Five things we learned this year Start in minutes and get help from a real person whenever you need it. | Billing | Ivy Tanaka | App | Jan 10, 2026 | Read |
Our chocolate tart, step by step Children are always welcome, with a menu made just for them. | Orders | Maya Okafor | Push | Jan 25, 2026 | Read |
Our chef's guide to seasonal autumn produce Our menu changes with the seasons and the best produce from nearby farms. | Orders | Zoe Carter | App | Nov 15, 2025 | Read |
The small habits that make a big difference Our terrace is open from spring to autumn, with heaters for cooler evenings. | Team | Kenji Duarte | App | Aug 27, 2026 | Read |