Our ever-changing menu is built on a simple thought; showcase the best produce, at the peak of its season, with the best techniques. And our kitchen is as open as the influences that shape it. With no walls, and a wood oven and huge “parilla” (or grill) at the centre, where we cook over charcoal the Argentine way, using embers rather than the live flame.

Dishes are multicultural in influence but South American at root. We are open-minded about the flavours, ingredients and influences we work with but less open-minded about how they should be treated on fire.