News
Kenji MoreauSep 15, 2026
What is new on our winter menu
Slow-cooked lamb returns, joined by a celeriac risotto and a blood orange tart for dessert.
Kenji MoreauSep 15, 2026BetaChef's specials
Wood-fired, slow-cooked, unforgettable
Pizzas bake in 90 seconds in our wood-fired oven, and the lamb slow-cooks overnight in its fading heat.
★★★★★
Loved by 42.1k guests
+18.2%Average ticket
Jonah Carterjust booked a table for fourA closer look
An evening with us
Walk through a visit, from the welcome at the door to dessert on the terrace.
4.7 / 5Chef's specials
4.8 / 5Local ingredients
4.6 / 5Fast delivery
4.6 / 5Vegan options
A month at Muse
Tables booked, plates served and the average bill, counted every month.
40seats in the private room
120kplates served each year
15 minfor takeaway orders
4.8/5from 3,400 reviews
Getting started
From booking to dessert
Four steps from reserving online to taking your favourites home.
Guest reviews
What our guests say
Reviews from regulars, birthday tables and first-time visitors.
The truffle pasta is the best I have had outside of Italy. We come back every month.
Finn AshfordFood bloggerThey made my daughter's birthday dinner truly special.
Theo WhitakerWeekend brunch regularBooked online in seconds and our table was ready the moment we arrived.
Elena MorganBirthday dinner guestDelivery arrived hot and beautifully packed. Just like eating in.
Ivy HaddadBusiness dinner hostGreat vegan options that are not an afterthought. Everything was delicious.
Zoe AshfordRegular guestOur go-to place for business dinners. The private room is perfect.
Ruby HarlowCooking class studentJournal
Notes from the pass
Our chefs and sommelier share what is cooking and what is worth pouring.
Tips
Luna OkaforJun 9, 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.
Luna OkaforJun 9, 2026
StoriesElla IbrahimMay 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.
Ella IbrahimMay 26, 2026
DessertsTariq OrtegaApr 6, 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 OrtegaApr 6, 2026The kitchen team
Join the team Meet the kitchen team
Mia Hughes
Front of House LeadLea Silva
Restaurant ManagerOmar Quinn
Head ChefFelix Carter
Pastry ChefJournal
From our kitchen journal
Recipes, farm visits and the stories behind our seasonal menus.
Vegan dishes worth crossing town forOur three most ordered plant-based dishes, and the techniques that give them real depth of flavour.Our chef's guide to seasonal autumn produceSquash, wild mushrooms and late figs: what arrives from our farms in October, and how the kitchen cooks it.How we make our sourdough every morningA 36-hour process, a starter we have kept alive for nine years and the 5 am shift that bakes every loaf.Planning the perfect birthday dinnerHow to choose the date, the menu and the cake, and the details our team takes care of for you.
FAQ
Questions we hear at the door
Everything you need to know before you start.
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 cater for allergies?
Yes. Allergens are listed on every menu and the kitchen will adapt dishes for you.
Do you offer delivery?
Yes, we deliver within five kilometres, and pickup is available every day.
Can I book for a large group?
Groups of up to forty can book our private dining room. Call us to plan the menu.
Can I buy a gift card?
Yes, gift cards are available online and at the restaurant.
Still have questions?Our team is happy to help.
Cooking classes
Hungry? We are ready for you
Book a table, or order for pickup in fifteen minutes.
