Sourdough
Eight-year-old starter, stone-milled local flour.
8 minPulling tonight's menu.
Pulling tonight's menu.Dinner, considered.
A new menu every night, sourced within 200km. Reserve, walk in, or order tonight.
Signature dishes
Drag
Tantanmen Ramen
Twelve-hour broth, hand-pulled noodles, sesame, chilli oil.
14 min
Wagyu Don
Over oak coals, sea salt, nothing else.
22 min
Saffron Rice
Jewelled rice finished with hand-picked saffron.
18 min
Yuzu Sorbet
Cold citrus, no added sugar, finished tableside.
3 min
Tea Omakase
Single-origin leaves, poured at the pass.
0 min
We started in a kitchen no bigger than a table.
Now there are four kitchens, one idea: dinner that takes itself seriously without taking itself too seriously. We cook with people we know — fishers we call by name, growers whose Tuesdays we've memorised.
Read the full storyFour kitchens, one table.
Surry Hills
Sydney CBD
Fitzroy
West End
Spoken about.
What people are saying
“The kind of meal you don't talk over. You just eat, and then sit a while.”
Amir K.via GOOGLE
“Service moves like it knows you. The sourdough is the kind you take home a loaf of.”
Mehrnaz R.via INSTAGRAM
“A restaurant that respects the diner and the season in equal measure.”
Tehran Eater Guidevia DIRECT
“Walked in for tea. Left two hours later. Will be back tomorrow.”
Yasmin D.via YELP
From the Journal
Read more
Quiet emails.
New menus, open tables, the occasional recipe.