Behind the scenes
Mateo LindqvistSep 29, 2026
How we make our sourdough every morning
A 36-hour process, a starter we have kept alive for nine years and the 5 am shift that bakes every loaf.
Mateo LindqvistSep 29, 2026 Now on iOS and Android
Your favourites, delivered hot
Order online for pickup in 15 minutes, or delivery within five kilometres, packed to arrive as good as in the dining room.
★★★★★ 4.9 rating · 30.2k downloads
Good morningTheoReservations2,570 15.9% this week
Cooking classesyesterday98
Wine pairingyesterday19
Takeawayyesterday2
Process
Book a table From booking to dessert
01
Choose your time
Pick a date and time that suits you online.
02
Tell us the occasion
Birthday, date night or business dinner, we prepare accordingly.
03
Enjoy your meal
Sit back while our team takes care of everything.
04
Take the taste home
Order your favourite dishes for pickup next time.
Guest reviews
Kind words from our tables
Guests share the dishes and evenings they still talk about.
Our go-to place for business dinners. The private room is perfect.
Kai DuarteBusiness dinner hostWarm welcome, wonderful wine pairings and a dessert we still talk about.
Noah HughesWeekend brunch regularGreat vegan options that are not an afterthought. Everything was delicious.
Hana RossiBirthday dinner guestDelivery arrived hot and beautifully packed. Just like eating in.
Nadia DelgadoRegular guestThey made my daughter's birthday dinner truly special.
Arjun KimCooking class studentBooked online in seconds and our table was ready the moment we arrived.
Samir CarterFood bloggerPlans
Tasting menus
Choose how many courses you would like, and let the kitchen do the rest.
Lunch set
Colleagues with a weekday lunch hour
$28 / person
- Bread baked this morning
- Seasonal starter and main
- Still or sparkling water
Most popular
Dinner menu
Couples and friends on a relaxed evening
$55 / person
- Bread baked this morning
- Seasonal starter and main
- Still or sparkling water
- Dessert from our pastry chef
- Coffee or tea to finish
Chef's tasting
Birthdays, anniversaries and curious food lovers
$110 / person
- Bread baked this morning
- Seasonal starter and main
- Still or sparkling water
- Dessert from our pastry chef
- Coffee or tea to finish
- Amuse-bouche and petits fours
- Wine pairing for every course
Journal
From our kitchen journal
Recipes, farm visits and the stories behind our seasonal menus.
TipsAmara OkaforAug 29, 2026
Three pasta shapes to make at home
Orecchiette, pici and tagliatelle need only flour, water or eggs, and a little patience. Our sous chef shows you how.
Amara OkaforAug 29, 2026
Drinks
Kenji LarsenAug 12, 2026
Five wines to pair with a summer dinner
Our sommelier picks five bottles under $30, from a crisp Albarino to a chilled light red.
Kenji LarsenAug 12, 2026
Behind the scenesPriya AlvarezApr 27, 2026
The story of our wood-fired oven
Built by hand in our first year, it now bakes around four hundred pizzas on a busy Saturday night.
Priya AlvarezApr 27, 2026
Insights
Visit the blog Notes from the pass
Featured
Meet the farmers behind our menu
Three of the twelve families who grow our vegetables, raise our lamb and make the cheese on our board.
By Tariq Morgan · Jun 15, 2026
Support
Before you visit
Bookings, allergies, groups and delivery, answered by our front of house team.
Always. We have high chairs and a children's menu.
Yes, we deliver within five kilometres, and pickup is available every day.
Booking is recommended, especially at weekends. We keep a few tables for walk-ins.
Yes. Allergens are listed on every menu and the kitchen will adapt dishes for you.
Groups of up to forty can book our private dining room. Call us to plan the menu.
First to the table
Subscribers hear about tasting nights and special menus before we post them anywhere else.