Alex Davies passionately believes in food that is sustainable, local and seasonal, and here he tells the story behind each menu item. The tiny wooden-furnished restaurant offers innovative dishes that inspire and surprise. While pumpkin and persimmon ceviche sounds deceptively simple, it’s a simplicity that demands excellent technique to pull it off. However, it succeeds at every level, with finely mandolined pumpkin slices marinated in lime juice, soft sweet persimmon, tart-sweet lime butter and a crunch explosion of spiced pumpkin seeds. Formerly all plant-based, the menu has been expanded to include some fish dishes, prepared with the same care and attention. The ‘living’ wines, made without chemicals and with minimal intervention, give characterful wine matches.

IN BRIEF Inspired and exciting flavours with a conscience