Every six to eight weeks our chef refreshes the menu around what is best at the market. This means peak-season tomatoes in summer, hearty roots in autumn, and crisp greens once spring returns.

We work with three small-scale producers within an hour of the restaurant — they know us by name and we know exactly where every ingredient comes from.

Vegetarians and gluten-sensitive diners are always covered with at least three full courses, no compromises.