Arjun HarlowCustomer Success · just now
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.
181 36 Share
2.0Kid friendly
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.
★★★★★
Loved by 75.2k guests
+22.5%Average ticket
Priya Duartejust booked a table for four
Sofia MensahSales Executive · yesterday
What is new on our winter menu
Slow-cooked lamb returns, joined by a celeriac risotto and a blood orange tart for dessert.
268 18 Share
Theo NovakContent Writer · 1 days ago
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.
294 47 Share
Elena PatelOperations Manager · just now
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.
167 53 Share
A closer look
An evening with us
Walk through a visit, from the welcome at the door to dessert on the terrace.
4.9 / 5Online reservations
4.8 / 5Fast delivery
4.8 / 5Local ingredients
4.8 / 5Vegan options
A month at Muse
Tables booked, plates served and the average bill, counted every month.
4.8/5from 3,400 reviews
15 minfor takeaway orders
11years in the neighbourhood
120kplates served each year
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.
They made my daughter's birthday dinner truly special.
Maya MoreauBirthday dinner guestDelivery arrived hot and beautifully packed. Just like eating in.
Owen WhitakerFood bloggerThe cooking class was such fun, and I finally make proper fresh pasta at home.
Ella FischerCooking class studentBooked online in seconds and our table was ready the moment we arrived.
Amara NguyenWeekend brunch regularThe truffle pasta is the best I have had outside of Italy. We come back every month.
Samir OkaforRegular guestBooked online in seconds and our table was ready the moment we arrived.
Jonah DuarteBusiness dinner hostThe kitchen team
Join the team Meet the kitchen team
Felix Larsen
Front of House LeadEthan Rossi
SommelierLeo Hughes
Head Chef
Kai Kowalski
Restaurant ManagerJournal
From our kitchen journal
Recipes, farm visits and the stories behind our seasonal menus.
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.Our chocolate tart, step by stepOur pastry chef shares the recipe behind the dessert guests ask for most, from crisp pastry to glossy ganache.Vegan dishes worth crossing town forOur three most ordered plant-based dishes, and the techniques that give them real depth of flavour.Our chocolate tart, step by stepOur pastry chef shares the recipe behind the dessert guests ask for most, from crisp pastry to glossy ganache.
FAQ
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 offer delivery?
Yes, we deliver within five kilometres, and pickup is available every day.
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.
Do I need to book a table?
Booking is recommended, especially at weekends. We keep a few tables for walk-ins.
Are children welcome?
Always. We have high chairs and a children's menu.
Still have questions?Our team is happy to help.
Wine pairing
Hungry? We are ready for you
Book a table, or order for pickup in fifteen minutes.
