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We work with small independent farms and producers where sustainability and seasonality is key. Pasta is mixed, rolled and extruded in house.
We work closely with local wineries, Italian and from around the Aegean, they follow organic & biodynamic processes.
COFFEE HOLE IN THE WALL
Our bread & pizzetta sour dough is fermented for at least 48 hours and baked fresh every service.
continental
LAID BACK
HONEST FOOD
Teaming up with our sister venue, Tipple in the Nook, we're ready to customise your dining experience for groups large and small, ensuring a memorable time for all.
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