Stories
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.
Sep 19, 2026 · 9 min readFeatured
The neighbourhood kitchen everyone loves
Eleven years on the same corner, the same head chef, and regulars who still order the truffle pasta every visit.
Latest
Specials
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.
Sep 4, 2026 · 9 min read
Guides
Planning the perfect birthday dinner
How to choose the date, the menu and the cake, and the details our team takes care of for you.
Aug 22, 2026 · 9 min read
Mains
Vegan dishes worth crossing town for
Our three most ordered plant-based dishes, and the techniques that give them real depth of flavour.
Aug 18, 2026 · 6 min read
News
What is new on our winter menu
Slow-cooked lamb returns, joined by a celeriac risotto and a blood orange tart for dessert.
Aug 10, 2026 · 4 min read
Behind the scenes
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.
Apr 12, 2026 · 10 min readOur kitchen in numbers
Reservations, orders and covers from the last month, in the dining room and online.
15 minfor takeaway orders
11years in the neighbourhood
4.8/5from 3,400 reviews
40seats in the private room
Guest reviews
What our guests say
Reviews from regulars, birthday tables and first-time visitors.
Warm welcome, wonderful wine pairings and a dessert we still talk about.
Hana LindqvistBusiness dinner hostGreat vegan options that are not an afterthought. Everything was delicious.
Ruby AshfordFood bloggerThe truffle pasta is the best I have had outside of Italy. We come back every month.
Aria KowalskiBirthday dinner guestOur go-to place for business dinners. The private room is perfect.
Omar RossiWeekend brunch regularThey made my daughter's birthday dinner truly special.
Owen FischerCooking class studentBooked online in seconds and our table was ready the moment we arrived.
Elena TanakaRegular guestBlog
All articles From our kitchen journal
Behind the scenesSep 2, 2026 · 10 min read
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.
Noah Brennan
TipsJul 25, 2026 · 10 min read
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.
Maya Nguyen
DessertsMay 16, 2026 · 4 min read
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.
Diego NovakFAQ
Questions we hear at the door
Everything you need to know before you start.
Can I book for a large group?
Groups of up to forty can book our private dining room. Call us to plan the menu.
Do you cater for allergies?
Yes. Allergens are listed on every menu and the kitchen will adapt dishes for you.
Can I buy a gift card?
Yes, gift cards are available online and at the restaurant.
Are children welcome?
Always. We have high chairs and a children's menu.
Do I need to book a table?
Booking is recommended, especially at weekends. We keep a few tables for walk-ins.
Do you offer delivery?
Yes, we deliver within five kilometres, and pickup is available every day.
Still have questions?Our team is happy to help.
News from our kitchen
New menus, cooking class dates and wine evenings, once a month.
Dining with us
More than a restaurant
Cooking classes, wine pairings and private dinners for the occasions that matter.
Cooking classes
Reserve your table tonight
A few tables are still free this week. Book yours in seconds.
