A vegetable-centric menu, incorporating fermentation and cooking over fire by Yotam Ottolenghi.

As with Nopi, vegetables remain at the centre of the menu, supplied by small suppliers and farmers with a focus on fermentation and cooking over fire, with dishes available as small plates or large dishes cooked up by Neil Campbell, formerly head chef of Grain Store. There is a “dynamic low-intervention” wine list with varieties sourced from small-scale producers and cocktails based on “seasonal spices.”

The (light & bright) interiors takes inspiration from Bauhaus, with industrial elements in the dome-shaped dining room combined with natural materials such as pale oak wood and travertine stone. Counter-top seating in the front window reserved for walk-ins only, while the main room is centred around a large oval-shaped cocktail bar seating 16 guests.

Ideal For

Vegans, foodies

Signature Dishes

Braised and smoked carrots with puffed black barley and pickled herbs; slow-roasted cauliflower with crispy chickpeas, tahini and fermented chilli salsa; confit mussels with hay-smoked potatoes and cascabel oil and onglet skewers with beef fat mayonnaise and fermented green chillies.

Signature Drinks

Five a Day - with Gosling's rum, spirulina, ginger, cucumber & citrus; Half Hitch with Mediterranean tonic, watermelon & mint and Rosemary & Grapefruit Sour made with Arette Blanco tequila, green chartreuse, grapefruit, rosemary & aquafaba.