Originally a public convience the restaurant has been transformed into a two storey venue - with a rooftop terrace as the main dining area. Former Upstairs at The Ten Bells chefs Giorgio Ravelli and Jarrod Cooke have taken over (temporarily) the stoves with a menu featuring popular items from the Ten Bells alongside new additions.
In addition an all-day barbecue operates every Sunday serving food inspired by Ravelli's Swiss Italian roots - expect goat sausages and ginger glazed pork ribs.
Sundowners, long lunches, gathering with friends, summer days
Razor clams with grapefruit sauce verge and coriander; pork neck with fragile sarda and peas and strawberries with Marsala cream and ricotta doughnuts.
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