It’s an ethos that’s reflected in the wine and cocktail list, the latter of which is composed mostly of house variations on classic drinks. For people who know their wine – or want to know more – a wine wall displays the higher-end drops available.
As for food, you can expect a menu of refined small plates; many them cooked over a charcoal grill. You might order a Wagyu katsu sando, woodfired pipis in XO butter, or barbequed squid with chilli sambal and burnt lemon.
The venue, which sits in the former Saha site (whose owners moved location after a kitchen fire in late 2019), doesn’t reveal much about its previous life. The formerly bright, airy interior has been transformed into a sleek space with dark blue timber, terrazzo benches, mustard bar stools and brown tiles.
On quieter nights, a fabric partition is pulled across the main seating area to create a more intimate bar setting. In the warm months, the driveway adjoining the building becomes a laneway of sorts with outdoor seating.