Plant-based kitchen · All day
Vegetables, taken seriously
An all-day plant-based kitchen where the food is good enough that nobody at the table notices what is missing from it.
An all-day plant-based kitchen where the food is good enough that nobody at the table notices what is missing from it.
Proper coffee, cultured butter alternatives that taste like butter, and a mushroom dish people come back for.
Six dishes, on the table in twelve minutes, priced so you can eat here more than once a week.
Twelve plates built around fire and fermentation rather than imitation meat.
Kimchi, koji, garum and vinegars made in house, which is where most of the flavour comes from.
Trim becomes stock, stock becomes sauce, and what is left goes to the allotment we buy from.
_2026-05-17_11-04-11_edited_edited.jpg)
_2026-05-17_12-34-00.png)
_2026-05-24_17-58-46.jpg)
“I brought my father, who eats steak four times a week. He has been back twice without me.”
Regular customer
We hold a third of the room back for walk-ins every service, including Saturdays.