Open tonightKitchen until 11pm
Delivery in about 35 minutes
No gas burners. No shortcuts. Everything on our menu touches real fire, from the bread we break to the ribs that smoke overnight.
Our oak comes from one small sustainable farm. Our tomatoes come from people we know by name.
San Marzano, fior di latte, basil, 48-hour dough
Scamorza, gorgonzola, parmesan, rosemary honey
Roast peppers, red onion, basil, chilli oil
Eight-hour beef ragu, hand-cut pasta, parmesan
Charred sirloin, chimichurri, rosemary fries
Twelve-hour ribs, tomato relish, pickles
Tomato, torn bread, basil, aged balsamic
Avocado, spinach, sourdough, soft-boiled eggs
Warm caramel poured at the table
Vanilla cream, macerated strawberries
Bourbon, orange, fresh thyme, oak smoke
Gin, vermouth, bitter orange
"The best thing I've eaten in this city, and I've eaten everywhere in this city."The Bengaluru Table, food column
Tables fill fast from Thursday onward. Parties above 8, call us and we'll sort you out.
See you soon. On a live site this reaches your reservations system. This sample sent nothing.