A restaurant and wine bar tucked away amongst the townhouses, villas and mews of Kensington. It's a relatively versatile space, with booth seating, a bar and a separate restaurant giving its clientele - usually the well-heeled locals - the kind of flexibility to which they are accustomed.
The modern-European menu ranges from parmesan soufflé with quince, alfalfa and a walnut and chicory salad to North Sea cod served with olive oil mash, Swiss chard, samphire, balsamic fig, pomegranate and purple kale. The steaks and chops are cooked in a Bertha oven - an indoor charcoal oven capable of cooking at more than 400 degrees.
There are no beers on tap but a good range available by the bottle. A varied wine list takes in the old world and new, with organic and biodynamic bottles available alongside a few on offer by the glass. Classic cocktails prove popular.