The restaurant
- Cuisine
- Italian-leaning neo-bistro plates for sharing
- Chef
- Lorenzo De Petris, formerly of Le Gavroche and The Waterside Inn
- Menu
- Small plates such as pappardelle with pork neck ragù and scallop risotto
- Room
- Concrete, brick and terracotta room by Akin Atelier, with outdoor seating
- Drinks
- 70+ low-intervention wines by the glass, carafe or bottle, and house cocktails
- Booking tip
- Book early for a counter seat
The room is built around the wine, with a natural wine cellar, a concrete counter and a Coravin for the rare bottles. Chef Lorenzo De Petris came through Le Gavroche and The Waterside Inn, and his plates include pappardelle with pork neck ragù and scallop risotto with kombu dashi.
The counter seats go first, so book early if you want one.