First rain
green almond / lamb / quince
01 / Seasonal restaurant
Dinner moves from smoke to salt to sweetness.
12-seat counter / 28-seat room
Tuesday–Saturday / dinner only
Menu changes every six weeks
A small restaurant built around the sequence of a meal, not a list of signatures.
The kitchen works with fire, grains, preserved produce and coastal ingredients through a fixed tasting rhythm.
04 / How the room moves
01
Arrive
02
Settle
03
Five courses
04
Stay for tea
05 / Past menus
High summer
tomato water / maize / plum
Cold coast
mussel / rye / smoked pear
40
covers/night
16
local producers
6 wk
menu cycle
1
menu for entire room
07 / Kitchen + room
01Mara SolChef
02Tebo NdlovuSous chef
03Aya BellBeverage
04Luca ChenRoom
09 / Before you book
01 / Can dietary requirements be accommodated?
A production restaurant would publish exact menu, allergen, booking and cancellation information.
02 / How long is dinner?
A production restaurant would publish exact menu, allergen, booking and cancellation information.
03 / Do you have an à la carte menu?
A production restaurant would publish exact menu, allergen, booking and cancellation information.
04 / Can the room be booked privately?
A production restaurant would publish exact menu, allergen, booking and cancellation information.
05 / What is the cancellation window?
A production restaurant would publish exact menu, allergen, booking and cancellation information.
10 / Reserve