A nine-course tasting menu that changes with what the market gives us that week — no à la carte, no printed prices for individual plates, just a sequence we think earns your evening. Wine pairing available.
There is no printed menu that survives a full season here. The tasting sequence is rebuilt every few weeks around what's actually good right now — sometimes that means a course disappears for months and comes back changed.
Nine courses, roughly two and a half hours, wine pairing optional. We'll tell you what's in everything before you order; after that, the kitchen makes the calls.
Our ApproachCitrus, soft herbs, peppercorns, finishing salt — the small things that move fastest through the kitchen and matter more than their size suggests. Drag them around; nothing here is precious.
Poured with the turbot and brown butter course — enough weight to sit next to butter without disappearing.
Our house red for the duck course three years running. Bright acid, low tannin, no interest in overpowering the plate.
Served slightly too cold on purpose with the amuse-bouche — a deliberately austere opening note.
“Nine courses that never once feel like a tasting-menu obligation.”The Standard Table
“The kind of restaurant that changes its menu because the market changed, not because a calendar said so.”Larder Quarterly
“Unfussy plating hiding some of the most exacting technique in the city.”Cellar Door Review