Owner/chef Nelly Robinson and his team create interesting, challenging and creative degustation menus that change every six weeks, and consistently wow diners on every single level. The bunker – as the staff call the restaurant – is a surprise in itself, with an open kitchen, exposed brick walls, pipes, simple but sophisticated furnishings and soft, retro lights. Polite wait staff move softly around the small space, presenting each dish with great knowledge and enthusiasm.
The eight-course degustation menu is one of the best there is. It’s simple yet exciting, understated yet tantalising, stunning yet tasty. For instance, compressed watermelon with daikon and avocado sits elegantly waiting for frozen feta to be sprinkled on top. Crab is served with peas and pickled carrots, with a tomato consommé poured over from a test tube at the table. Soft, pink pork is accompanied by sour milk polenta and the most buttery salsify you can possibly imagine.
PSST! You can opt for matching wines that complement each dish.