The Day Starts Early
Long before the first guest arrives, our kitchen is already busy. Vegetables, herbs and fish arrive from the producers we work with, and every crate is checked before it goes into the cold room. What comes in that morning decides what goes on the specials board that evening.
Prepared by Hand
Pasta is rolled and cut every morning, stocks simmer through the afternoon, and sauces are made in small batches so they taste their best at service. It takes time, but it is the part of the day our chefs enjoy most.
Service
When the doors open, the kitchen settles into its rhythm. Each plate is finished at the pass and checked before it leaves, so it reaches the table exactly as the chef intended.
Come and See for Yourself
Ask for a seat with a view of the kitchen when you request a table. Our team is always happy to tell you more about what is on your plate.
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