One Michelin star
A tasting menu shaped by the wood oven and whatever the coast brings in daily.
Book a tableSeasonal menu
Autumn tasting menu
Nine courses · $145 per guest Ember-roasted oyster · charred leek & hazelnut · line-caught turbot, brown butter · dry-aged duck over oak · burnt honey tart. Wine pairing $85 · Tuesday–Sunday, 5pm–10pm.
Cooked over live fire
Everything passes through the hearth — a single oak-burning oven our kitchen is built around. Smoke, char and patience do the rest.
Meet the chefGuest book
“The turbot course alone is worth the flight.”
The Chronicle
Restaurant critic
“Warmest fine dining we've had all year. Faultless.”
Amelia G.
Guest