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Hand-cut tagliatelle on the pass

The Menu

Eat the season.

What's good right now — it changes with the harvest. Wood-fired, made for sharing, and meant to be lingered over.

THE MENU

Read it. Want all of it.

Changes with the season — this is what's on this week.

  • Warm olives & focacciaV$9
  • Charred hispi cabbageVGF$16
  • Heirloom tomato, stracciatellaV$18
  • Coastal mussels, ciderGF$19
Full menu
The Season's Plates

Signature dishes, plated to the moment.

Charred cabbage dish01
Spring
View dish

Charred Hispi Cabbage

$16

Black garlic, toasted hazelnut, brown butter.

Heirloom tomato salad bowl02
Summer
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Heirloom Tomato

$18

Aged sherry, smoked stracciatella, basil oil.

Wood-fired pizzetta03
Year-round
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Wood-Fired Pizzetta

$21

Nduja, wild honey, fermented chilli.

Hand-cut tagliatelle04
Autumn
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Hand-Cut Tagliatelle

$24

Wild mushroom, cultured cream, black pepper.

Coastal mussels05
Winter
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Coastal Mussels

$19

Cider, smoked bacon, sourdough toast.

Burnt basque cheesecake06
Year-round
View dish

Burnt Basque Cheesecake

$12

Honey, verbena, brown-sugar crumb.

Join us

Pull up a chair.

Dinner Wednesday through Sunday. Book a table, or walk in and grab a seat at the bar.

Reserve a table