A small, independent restaurant with just 6 seats at our Chef's Counter. We serve one set menu that is designed for the season and driven by our wood-fire, fermentation and time. Our philosophy is to work with whole animals, seafood, and line-caught fish. We practice our own preservation, curing, dry-ageing, baking and cheese-making.

We equally invest time and creativity into our beverages in order to provide drinks matching. Our drinks list celebrates provenance & minimal intervention...

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