A family-owned and run restaurant in an Arts and Crafts era building serving inspired seasonal food.

Overlooking Richmond Park and built in the early 1900s as part of the Arts and Crafts movement, this warm, homely pub successfully blends its period features with more contemporary design elements. Former Roux Scholar Kenneth Culhane (The Ledbury, Tetsuya Wakuda in Sydney) is at the helm in the kitchen using top-class ingredients, many sourced as locally as the kitchen garden or nearby woods, to prepare classically based French cooking with an occasional Japanese twist. Expect a classic, ingredient-led menu featuring well-crafted dishes with bold flavours. 

Ideal For

Seasonal suppers, countryside cuisine

Signature Dishes

Charred mullet, radish, ginger and champagne; ox tail risotto made with Acquerello aged rice, pickled chilli & bone marrow; Longhorn beef with kombu braised Swiss chard, Belle de Fontenay potatoes & red wine jus and steamed cod with bacon, chanterelles, baby carrots & a shellfish Bourguignonne sauce.