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Overview
Restaurants don't get any more personal than this 25-seater from chef Julian Hills, who created all the plates himself. On top of them, he combines rigorous European technique with native ingredients and Eastern philosophy for dishes such as smoked blue mackerel marinated in honey and white soy, then aged for a week in beeswax.
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Contact Info
Opening Hours
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 6 PM - 11 PM |
| Thursday | 6 PM - 11 PM |
| Friday | 6 PM - 11 PM |
| Saturday | 6 PM - 11 PM |
| Sunday | Closed |
