Stories
Theo OkaforSep 26, 2026
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.
Theo OkaforSep 26, 2026 Now on iOS and Android
Seasonal menus from local farms
Our menu changes every six weeks, built around vegetables, meat and cheese from 12 farms less than an hour away.
★★★★★ 4.6 rating · 66.3k downloads
Good morningMasonReservations2,596 1.4% this week
Takeaway4 days ago24
Dine-in19 min ago63
Private events25 min ago74
Process
Book a table Book your table in seconds
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
What our guests say
Reviews from regulars, birthday tables and first-time visitors.
They made my daughter's birthday dinner truly special.
Nora PatelFood bloggerWarm welcome, wonderful wine pairings and a dessert we still talk about.
Mateo MoreauWeekend brunch regularThe cooking class was such fun, and I finally make proper fresh pasta at home.
Samir RossiBusiness dinner hostThe truffle pasta is the best I have had outside of Italy. We come back every month.
Finn AlvarezBirthday dinner guestThey made my daughter's birthday dinner truly special.
Aria NguyenCooking class studentThe cooking class was such fun, and I finally make proper fresh pasta at home.
Elena HaddadRegular guestPlans
Set menus
Two to seven courses at a fixed price per person, changed with the seasons.
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.
Behind the scenes
Leo CarterAug 31, 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.
Leo CarterAug 31, 2026
MainsIvy AshfordAug 12, 2026
Vegan dishes worth crossing town for
Our three most ordered plant-based dishes, and the techniques that give them real depth of flavour.
Ivy AshfordAug 12, 2026
DessertsNadia SatoJul 29, 2026
Our chocolate tart, step by step
Our pastry chef shares the recipe behind the dessert guests ask for most, from crisp pastry to glossy ganache.
Nadia SatoJul 29, 2026
Insights
Visit the blog Notes from the pass
Featured
Our chef's guide to seasonal autumn produce
Squash, wild mushrooms and late figs: what arrives from our farms in October, and how the kitchen cooks it.
By Kenji Brennan · Oct 12, 2026
Support
Questions we hear at the door
From high chairs to gift cards, here is what guests ask before they come.
Yes. Allergens are listed on every menu and the kitchen will adapt dishes for you.
Always. We have high chairs and a children's menu.
Yes, we deliver within five kilometres, and pickup is available every day.
Yes. Allergens are listed on every menu and the kitchen will adapt dishes for you.
Yes, gift cards are available online and at the restaurant.
News from our kitchen
New menus, cooking class dates and wine evenings, once a month.