The restaurant
- Cuisine
- Wood-fired Mediterranean, made from scratch
- Chef
- Group chef Benjamin Cross, formerly of Rockpool and KU DE TA
- Menu
- House-cured meats and cheese, small plates, wood-fired fish and lamb
- Room
- 100 seats around an open kitchen, a string-lit courtyard, and the Chop House
- Drinks
- Wine list by certified sommelier Marcus Boyle, fine wines by the glass, cocktails
- Booking tip
- Book a table; the courtyard fills every night
Meat and fish go over the wood fire, and the kitchen makes its own charcuterie and cheese. The owners are the same as in the Mason days, and so is the cooking. For steak, there's a separate room, the Chop House, in the evenings.
The courtyard fills every night, so book a table.