Inspired by grill restaurants and wine bars in the Basque country, we cook native produce over fire in an open kitchen. The openness between the kitchen and the restaurant allows our staff and guests to be involved and interact with the service, produce and the energy of the restaurant.
We opened in March 2018 and received a Michelin Star the same year, a huge credit to our team. A year after opening we are looking forward to developing the restaurant further.
We enjoy an informal and homely atmosphere in the restaurant, reminiscent of the family run bars in the Basque country.
Our wine program has been developed alongside Keeling Andrew & Co. the wine import company from Noble Rot founders Dan keeling and Mark Andrews. Our list of over 150 bottles is individual and ever evolving.
We are looking for an experienced individual to take over our wine programme from James who is off to make wine in Burgundy.
The Ideal Candidate:
Will have extensive wine knowledge, especially of the old world, a warm, personable service style, but most importantly the desire to teach others and share their knowledge with the team.