Cover story
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.
By Lucas Tanaka · Apr 28, 2026
Desserts
Our chocolate tart, step by step
Drinks
Five wines to pair with a summer dinner
More stories
Specials
Mateo QuinnJul 16, 2026
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.
Mateo QuinnJul 16, 2026
Stories
Arjun WhitakerApr 18, 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.
Arjun WhitakerApr 18, 2026
Mains
Nora SatoMar 23, 2026
Vegan dishes worth crossing town for
Our three most ordered plant-based dishes, and the techniques that give them real depth of flavour.
Nora SatoMar 23, 2026
Guides
Lea MensahMar 16, 2026
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.
Lea MensahMar 16, 2026A month at Yaraly Labs
Tables booked, plates served and the average bill, counted every month.
40seats in the private room
12local farms we work with
120kplates served each year
11years in the neighbourhood
Process
Book a table From booking to dessert
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.
The truffle pasta is the best I have had outside of Italy. We come back every month.
Maya BrennanWeekend brunch regularDelivery arrived hot and beautifully packed. Just like eating in.
Felix RossiFood bloggerOur go-to place for business dinners. The private room is perfect.
Mia HarlowBusiness dinner hostGreat vegan options that are not an afterthought. Everything was delicious.
Ethan OkaforBirthday dinner guestBooked online in seconds and our table was ready the moment we arrived.
Lucas HughesRegular guestWarm welcome, wonderful wine pairings and a dessert we still talk about.
Ruby DelgadoFood bloggerThe kitchen team
Join the team The people behind every plate
Kenji Ibrahim
Pastry Chef
Hana Morgan
Restaurant Manager
Jonah Ortega
Front of House LeadZoe Duarte
Sous ChefJournal
From our kitchen journal
Recipes, farm visits and the stories behind our seasonal menus.
Three pasta shapes to make at homeOrecchiette, pici and tagliatelle need only flour, water or eggs, and a little patience. Our sous chef shows you how.What is new on our winter menuSlow-cooked lamb returns, joined by a celeriac risotto and a blood orange tart for dessert.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.
Contact
Get in touch
Questions about bookings, events or catering? We reply within a few hours.
Melbourne357 Orchard Close
Porto233 Cedar Lane
Barcelona39 Willow Way
27.2kreaders every week
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Cooking classes
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