Cover story
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.
By Zoe Harlow · Feb 27, 2026
Tips
Three pasta shapes to make at home
Guides
Planning the perfect birthday dinner
More stories
Stories
Theo CarterOct 11, 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.
Theo CarterOct 11, 2026
Behind the scenes
Kai BrennanAug 12, 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 BrennanAug 12, 2026
Specials
Felix LarsenJul 24, 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.
Felix LarsenJul 24, 2026
Stories
Mia KimApr 21, 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.
Mia KimApr 21, 2026Our kitchen in numbers
Reservations, orders and covers from the last month, in the dining room and online.
15 minfor takeaway orders
120kplates served each year
15 minfor takeaway orders
40seats in the private room
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
Kind words from our tables
Guests share the dishes and evenings they still talk about.
Booked online in seconds and our table was ready the moment we arrived.
Ella WhitakerFood bloggerThe truffle pasta is the best I have had outside of Italy. We come back every month.
Lea SatoCooking class studentThey made my daughter's birthday dinner truly special.
Ethan DelgadoBusiness dinner hostThe cooking class was such fun, and I finally make proper fresh pasta at home.
Freya HaddadRegular guestThe truffle pasta is the best I have had outside of Italy. We come back every month.
Omar RossiBusiness dinner hostWarm welcome, wonderful wine pairings and a dessert we still talk about.
Amara KowalskiFood bloggerThe kitchen team
Join the team Meet the kitchen team
Isla Tanaka
Sous Chef
Priya Lindqvist
SommelierHana Hughes
Front of House LeadElena Quinn
Sous ChefJournal
Notes from the pass
Our chefs and sommelier share what is cooking and what is worth pouring.
Five wines to pair with a summer dinnerOur sommelier picks five bottles under $30, from a crisp Albarino to a chilled light red.Vegan dishes worth crossing town forOur three most ordered plant-based dishes, and the techniques that give them real depth of flavour.The story of our wood-fired ovenBuilt by hand in our first year, it now bakes around four hundred pizzas on a busy Saturday night.Our chocolate tart, step by stepOur pastry chef shares the recipe behind the dessert guests ask for most, from crisp pastry to glossy ganache.
Contact
Find us and say hello
Call to book for large groups, or visit us for lunch and dinner six days a week.
Singapore113 Orchard Close
Kyoto218 Station Street
Denver191 Lakeview Terrace
9.3kreaders every week
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