Behind the scenes
Liam MorganOct 5, 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.
Liam MorganOct 5, 2026 Restaurant & Food
Learn our recipes on Saturday mornings
Cooking classes for twelve, where our chefs teach three dishes and you sit down to eat everything you made.
- Local ingredients
- Fast delivery
- Online reservations
- Kid friendly
17+years in the kitchen
01
Wine pairing
A glass chosen by our sommelier for each course, from small family vineyards.
- Chef's specials
- Kid friendly
- Vegan options
02
Takeaway
Order online and collect your favourite dishes in fifteen minutes.
- Kid friendly
- Vegan options
- Local ingredients
03
Dine-in
Relaxed lunches and dinners in our dining room or on the heated terrace.
- Kid friendly
- Chef's specials
- Vegan options
How it works
From booking to dessert
Four steps from reserving online to taking your favourites home.
- 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
From our kitchen to your table
A look at the pass, the oven and the plates as they leave the kitchen.
Journal
Notes from the pass
Our chefs and sommelier share what is cooking and what is worth pouring.
Specials
Omar FischerMay 29, 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.
Omar FischerMay 29, 2026Guides
Leo DuarteMay 21, 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.
Leo DuarteMay 21, 2026Desserts
Finn AlvarezMay 17, 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.
Finn AlvarezMay 17, 2026Blog
All articles From our kitchen journal
NewsApr 26, 2026 · 4 min read
What is new on our winter menu
Slow-cooked lamb returns, joined by a celeriac risotto and a blood orange tart for dessert.
Lucas HaddadTipsApr 26, 2026 · 11 min read
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.
Ravi PatelBehind the scenesMar 30, 2026 · 5 min read
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.
Jonah KimFAQ
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 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.
Do you cater for allergies?
Yes. Allergens are listed on every menu and the kitchen will adapt dishes for you.
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.
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