The kitchen
Generous, precise and deeply indulgent bistro cooking.
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Seasonal
cooking
Our menus change with the produce, the deliveries and the mood of the moment.
Asparagus heralds the spring. Tomatoes arrive with the summer. Sauces simmer as the temperatures drop. Every season brings its own story.
Nathan Cavadini & Filiberto Bresciani
Behind the stoves, two complementary sensibilities.
Nathan Cavadini and Filiberto Bresciani create a cuisine where precision meets the generosity of the bistro and the flavours of Italy. Produce-led cooking that celebrates the seasons and always leaves room for pleasure. Each menu evolves with the deliveries, meetings with producers and the inspiration of the moment.
House
classics
Some dishes evolve. Others never leave the table.
Our house-made Agnolotti del Plin, filled with braised beef and 36-month Parmigiano Reggiano, have become one of the signatures of the house.