Restaurant in Riverton
Wood-fired Mediterranean cooking, made for sharing
Seasonal plates cooked over open flame, bread baked every morning and a wine list that favours small growers. Come hungry, stay for dessert.
The kitchen
What to expect
A short menu that changes with the market, never more than a page long.
Cooked over fire
Our oven and grill run on oak and apple wood. Vegetables blister, fish stays juicy and the lamb shoulder cooks for six hours.
Grown close to home
We buy from farms within two hours of Riverton and print the farm names on the menu, so you know where dinner started.
Made for sharing
Plates arrive as they are ready and land in the middle of the table. Order a few, pass them round and order more.
Tonight
A table for every kind of evening
Date night at the counter, a birthday for twelve, a quick glass and a plate of olives after work. The room has a long communal table, quiet booths along the wall and a heated patio from May to October.
Walk-ins are always welcome, and we keep half the tables free for them.
Hungry for Friday?
Tables for the weekend go quickly. Send a request and we will confirm by email.
Kind words
Loved by regulars
"The best flatbread in the city."
Hands down. Smoky, chewy and topped with whatever the farm sent that morning. We come every other Friday.
"We held our anniversary here."
The staff remembered our names on the second visit and sent out a surprise dessert. It felt like dinner at a friend's house.
"Great for big groups."
Twelve of us, one long table, and nobody was rushed. The set menu for groups was generous and easy to organise.
Save a seat at Walk A rest
Dinner Tuesday to Sunday. Brunch on weekends. Private dining on request.