Composing the next plate
Every format uses the same seasonal point of view, but the rhythm changes: close and conversational at the counter, generous and communal on Sunday, tailored and private in the salon.
01Six seats · closest to the flame
A six-seat progression at the pass. The menu is served directly by the cooks with small off-menu tests, raw ingredients and working notes appearing between courses.
02Four courses · built for sharing
A slower table with large-format plates, bread, garden salads and one centerpiece dish. Designed for conversation rather than choreography.
03Eight to sixteen guests · your own room
A tailored seasonal dinner in the recipe library. Menu, pacing, pairing and printed take-home dossiers are shaped around the group.
Weekly rhythm
Fewer formats let the same small team cook, explain, reset and document each menu without turning the experience into a production line.
Share requirements at enquiry. We prefer to redesign a course in advance rather than remove elements at the table.
Counter service runs about 2.5 hours; Sunday lunch is intentionally slower. Private tables are shaped around the group.
Every guest receives access to the digital notes from their menu after service, including ingredient sources and techniques.