Oysters
16Four oysters, rock salt, shallot vinegar, green chili sauce
Calder Street, since 2019
Fresh pasta, whole fish, forty seats.
We cook what the Saturday market has, so the menu changes most weeks. Book a table, or come early and sit at the bar.
Tables open thirty days ahead. We keep the six seats at the bar for walk-ins.
On the menu tonight
Read the menuA few plates from the dinner menu. The full menu lists every dish, its price and its dietary marks.
Glazed milk buns, grated aged cheese
Small toasts, fried quail eggs, cured ham, side salad
Cold beet soup, dill, half an egg, small rolls
What changed
The menu follows the market. Here is what came on, what is about to go and what is next.
Private dining
The back room seats up to eighteen at one long table. Set menus start at $68 a person.
Plan an eveningGift cards
E-mailed within the hour, good for food and drink on any menu, valid for three years.
Buy a gift cardFrom the kitchen
See allThe October market
The last tomatoes and the first squash changed our menu on September 29.
Cutting tagliolini
The afternoon work behind our hand-cut egg pasta.
A shorter cocktail list
Why we reduced the bar list from nine drinks to four.