After a January 2018 refresh by Martin Taylor Made and Reso & Co, this 50-seat dining room is looking light and bright, with white walls, leathery brown banquettes and American oak.
That sense of lightness is echoed in the menu, which dropped the famous fried chicken (now available at sister venue Wish Bone) in favour of more vegetables and seafood. Now you might eat scampi and prawn tartare dressed with prawn oil and roille (a creamy French sauce with accents of saffron that’s a classic accoutrement to bouillabaisse), or a tomato salad with barbequed calamari, pickled seaweed and sesame whipped to a mayonnaise consistency.
All the venue’s herbs and greens come from the greenhouse out back; and veggies are harvested from a garden not far away.
The drinks list includes soft drinks such as beetroot and cherry juice; a few well-made cocktails and an ever-changing wine list; all with a focus on local suppliers.