Tips
Mason PatelSep 18, 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.
Mason PatelSep 18, 2026 Restaurant & Food
Dinner worth getting dressed up for
A seven-course tasting menu with wines from small family vineyards, served on Friday and Saturday evenings.
- Chef's specials
- Fast delivery
- Local ingredients
- Kid friendly
25+years in the kitchen
01
Private events
A private room for up to forty guests, with a set menu planned with you.
- Online reservations
- Local ingredients
- Chef's specials
02
Catering
Seasonal buffets and sharing platters delivered to offices, weddings and parties, priced per guest.
- Vegan options
- Fast delivery
- Local ingredients
03
Wine pairing
A glass chosen by our sommelier for each course, from small family vineyards.
- Vegan options
- Chef's specials
- Local ingredients
How it works
Book your table in seconds
Choose a time, tell us the occasion and we prepare the rest.
- 1Step 1
Choose your time
Pick a date and time that suits you online.
- 2Step 2
Tell us the occasion
Birthday, date night or business dinner, we prepare accordingly.
- 3Step 3
Enjoy your meal
Sit back while our team takes care of everything.
- 4Step 4
Take the taste home
Order your favourite dishes for pickup next time.
Our kitchen
A taste of the evening
Candlelit tables, the terrace in summer and the moments our guests remember.
Journal
Notes from the pass
Our chefs and sommelier share what is cooking and what is worth pouring.
Stories
Maya OrtegaAug 14, 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.
Maya OrtegaAug 14, 2026Behind the scenes
Freya HughesApr 15, 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.
Freya HughesApr 15, 2026News
Luna AshfordApr 1, 2026
What is new on our winter menu
Slow-cooked lamb returns, joined by a celeriac risotto and a blood orange tart for dessert.
Luna AshfordApr 1, 2026Blog
All articles From our kitchen journal
SpecialsAug 6, 2026 · 12 min read
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 IbrahimGuidesJul 9, 2026 · 10 min read
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.
Ruby OkaforDessertsMay 17, 2026 · 12 min read
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.
Mia VargaFAQ
Before you visit
Everything you need to know before you start.
Do I need to book a table?
Booking is recommended, especially at weekends. We keep a few tables for walk-ins.
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.
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.
Still have questions?Our team is happy to help.
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News from our kitchen
New menus, cooking class dates and wine evenings, once a month.
Reserve your table tonight
A few tables are still free this week. Book yours in seconds.