Came here with my partner on a quiet weekday night and the food here was amazing. The staff’s were very attentive and put in lots of efforts to explain the menu and share a brief background about their food added a personal and welcoming touch. The warm and cozy setting made it an ideal spot for those seeking a quiet and relaxing space, perfect for a delightful evening. Their methods of fermentation, dry aging and cooking over the wood fire was amazing.

The sourdough bread with seasonal fermented butter was a perfect starter to our meal. The bread was well-toasted, with a crusty exterior, while the fermented butter’s tangy richness complemented the sourdough very well.

The maitake & pork was an amazing combination of textures and flavors. The pork was very tender and incredibly savory, while the crispy kale added a delightful crunch. The shio koji sauce provided an umami flavor that tied the dish together wonderfully.

The venison tenderloin was another highlight, as it was perfectly cooked and tender pairing beautifully with the sweet and creamy squash puree. The tart pickled blackberry and crispy broccolini added contrast, while the black olive dust and lacto-fermented blueberry bordelaise brought unexpected layers of complexity and intrigue.

The Wagyu picanha was super meaty and indulgent. The shio koji marinade enhanced the wagyu’s rich flavor, while the slow-roasted banana shallot added a subtle sweetness that complemented the meat’s tenderness.

The honey & yoghurt dessert was a refreshing and creative conclusion to the meal. The home made Greek yoghurt ice cream was luxuriously creamy, balanced by the airy pistachio sponge and strawberries. The olive oil snow and lacto-fermented strawberry honey added unique and surprising flavors, making the dessert a memorable finale.

Highly recommended for those who are looking for a relaxed dining experience and I am looking forward to returning to explore more of their incredible menu!