Behind has 18 kitchen-table seats for lunch and dinner sittings, as well as a small wine bar and bottle shop. Chef-patron has Andy Beynon has worked 'behind the scenes' as some of London's most prestigious Michelin-starred kitchens including with Claude Bosi at Hibiscus, Phil Howard at The Square and with Jason Atherton at Pollen Street Social. As for the menu, Beynon is serving up an eight-course tasting menu with sustainable seafood as its focus - on a counter encircling the kitchen 'behind' the pass. From Cornish blue lobster, English muffin and yuzu to Secret Smokehouse chowder and Copper Maran yolk.
An adjacent wine bar serves a concise list of wines and a cocktail menu making the most of Andy’s love for sours. The design of the space is warm and stripped back, with deep blues and coppers. Open Tuesday to Saturday dinner sitting at 7pm with a Friday to Saturday lunch sitting at 12:30pm.
Counter dining, intimate chef’s table experience
Cornish blue lobster with English muffin and yuzu; native oyster taco with cucumber and wasabi; Secret Smokehouse chowder and Copper Maran yolk and hake with cauliflower, emerald ice kale and roasted squid broth.