21/05/2026
Why do we use the menu format that we do.
Our menu isn’t about trying to be exclusive or overly formal.
In many ways, it’s the opposite.
It allows us to focus more deeply on what we’re doing rather than spreading ourselves across multiple options and combinations.
Because our menu changes based on what’s coming from the garden, our foraging, and small suppliers, this format gives us the flexibility to work adjust with what’s good today rather than fighting against it. If something is abundant and beautiful, we can lean into it properly instead of forcing the ingredients to adjust to us.
It also dramatically reduces waste.
Using ingredients across a focused menu means we can utilise products more completely and thoughtfully, rather than over-ordering to support endless options. For a small restaurant trying to operate responsibly, that matters a lot.
The format also allows for a more sustainable and appropriate use of labour.
Instead of asking the team to maintain a huge menu with excessive prep and long hours, we’re able to create a workload that is focused, realistic, and sustainable. It means our team can work sensible hours, maintain balance outside of work, and still deliver the level of detail and quality we care deeply about, hospitality is all about people, including those providing it.
We don’t believe excellence has to come at the expense of the people producing it.
The format also changes the pace of the evening.
Rather than the experience revolving around making the right choice, guests are able to settle in, slow down, and allow us to guide the meal. It creates a calmer dining room, a more connected style of service, and ultimately a more considered experience for both guests and the staff.
For us, the menu format is less about “fine dining” and more about clarity of purpose.
