Wed–Sun from 5 PM
Wood-fired plates, natural wine
A short seasonal menu cooked over a live fire, a wine list of small growers, and a counter where you can watch it all happen.
The idea is simple
Seasonal, always
The menu changes with the market — short, sharp and never frozen in time.
Live fire
One hearth, real smoke and vegetables that taste like they've been somewhere.
The counter
Eight seats at the pass. First come, first served, best show in the room.
Word of mouth
The charred leeks alone are worth the reservation. We've been back four times.
Somebody there genuinely cares about wine — ask for whatever's weird and open.
Dinner, sorted
Book ahead for the dining room — or take your chances at the counter.