A neighbourhood kitchen.
Restaurant & Café demo opened with one rule: cook what's in season, source within a hundred miles, and let the produce do the talking. Six years and three menu rewrites later, the rule still holds.
How we cook
Every menu rewrite starts at the farmers' market. Whatever's at peak that week becomes the centerpiece of three or four mains. We write the rest of the menu around it. The wood-fired oven runs every service, and pretty much everything that can pass through it does.
How we source
We work with eleven local farms, two seafood co-ops, and one cheesemonger. Names of every producer show up on the menu when we can. If you ask a server where the lamb is from, they'll know.
How we hire
Slow. The kitchen is small — six on a Friday night — and the front-of-house is six more. Most of the team has been here since year two. New hires apprentice for two months before we put them on the line.
Come say hi.
Reservations are open up to 60 days out. Walk-ins welcome at the bar, every service.