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The Fat Duck-alumni chefs Ivan Brehm and Mark Ebbels— coupled with organisers of the Bacchanalia Brunch series open a a 100-seater that runs by a tapas-style sharing plates concept. Be surprised by the innovative spirit of the dishes, as in the case of a Steak and Eggs, with an egg made from a yam puree and egg confit. continue reading
Fine Dining
Tue to Sat: 1800 - 0100 Sun: 1100 - 1500 Closed on Mon
Alcoholic Drinks Available
Takes Reservations
Call 6509 1453
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