Desserts
Tariq LindqvistSep 30, 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.
Tariq LindqvistSep 30, 2026 Chef's specials
Vegan dishes that are never an afterthought
Vegan, vegetarian and gluten-free dishes are marked on every menu and cooked with the same attention as everything else.
Reservations2,052
29.3k+ guests joined this month
Chef's specialsOnline reservations
Our 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
12local farms we work with
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.
Leo CarterRegular guestDelivery arrived hot and beautifully packed. Just like eating in.
Samir BrennanBusiness dinner hostThey made my daughter's birthday dinner truly special.
Ethan FischerBirthday dinner guestOur go-to place for business dinners. The private room is perfect.
Priya AlvarezWeekend brunch regularThe truffle pasta is the best I have had outside of Italy. We come back every month.
Nadia TanakaCooking class studentWarm welcome, wonderful wine pairings and a dessert we still talk about.
Kenji HarlowFood bloggerJournal
Notes from the pass
Our chefs and sommelier share what is cooking and what is worth pouring.
Behind the scenesKai OrtegaJul 8, 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.
Kai OrtegaJul 8, 2026
Behind the scenesRuby KimApr 30, 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.
Ruby KimApr 30, 2026
Drinks
Freya MorganMar 30, 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.
Freya MorganMar 30, 2026Blog
All articles From our kitchen journal
Behind the scenesJul 24, 2026 · 6 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.
Mateo HaddadBehind the scenesMay 13, 2026 · 6 min read
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.
Liam NovakMainsApr 10, 2026 · 6 min read
Vegan dishes worth crossing town for
Our three most ordered plant-based dishes, and the techniques that give them real depth of flavour.
Lea LarsenFAQ
Questions we hear at the door
Everything you need to know before you start.
Do you offer delivery?
Yes, we deliver within five kilometres, and pickup is available every day.
Are children welcome?
Always. We have high chairs and a children's menu.
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 I need to book a table?
Booking is recommended, especially at weekends. We keep a few tables for walk-ins.
Can I buy a gift card?
Yes, gift cards are available online and at the restaurant.
Do you cater for allergies?
Yes. Allergens are listed on every menu and the kitchen will adapt dishes for you.
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.
Private events
A private room for up to forty guests, with a set menu planned with you.
From $65Enquire
Cooking classes
Saturday morning classes for twelve, where you cook three dishes and eat them all.
From $85Enquire
Wine pairing
A glass chosen by our sommelier for each course, from small family vineyards.
From $45Enquire
Dine-in
Reserve your table tonight
A few tables are still free this week. Book yours in seconds.
