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Fine Dining

By reservation · Tuesday – Saturday

A seasonal tasting menu.

Eight courses. Wine pairing on request. Reservations open the first of each month for the following month.

Reserve a table
This month's menu
01The menuRefreshed quarterly

Rewritten every Tuesday.

We don't print it in advance — the kitchen rewrites what it can serve at the producer's peak.

01

The eight-course

Our signature tasting. Two amuse, three savoury, two dessert, an after.

02

Wine pairing

Curated by our sommelier — mostly natural, mostly small-grower.

03

Cheese course

A regional plate with house preserves. Add-on, $24.

04

Private dining

Buy-out for 12–24 guests. Bespoke menus, full restaurant minimum spend.

The additions

Everything beyond the eight courses

The menu is one price for everyone at the table. These are the only other numbers on the bill.

At the table

  • The eight-course menu2 hrs 45$185

    The whole table dines on the same menu

  • Wine pairing, seven glasses$95

    Poured and introduced by Henri

  • Reserve pairing$165

    Older vintages from the back of the cellar, four glasses

  • Temperance pairing$55

    Ferments, infusions and one very good tea

Supplements

  • Aged caviar service+$65

    Added to the amuse, per guest

  • Winter truffle, shaved at the table+$48

    December to February, per guest

  • Cheese course before dessert+$28

    Five, from the trolley

  • A second dessert, for the table+$18

    It happens more often than you would think

The particulars

  • Corkage$65 / bottle

    Two bottles maximum, nothing already on our list

  • Private dining, 12–24 guestsfrom $9,500

    Full-room minimum spend, bespoke menu with Henri

  • Cancellation inside 48 hours$95 / guest

    We hold thirty-two seats a night; an empty one cannot be resold

  • Gift card, the full experience$280

    Menu and pairing for one, valid two years

Prices include service. There is no discretionary charge on the bill and no cover — the number you read is the number you pay.

02The roomTwo seatings · 6:30 + 8:30pm
Seats, two seatings
32
Courses, seasonal
8
Michelin, since 2022
1★
Most produce sourced within
50mi
Chef Marin in whites at the pass

Chef Élodie Marin.

Formerly of Le Bristol (Paris) and Saison (San Francisco). Opened her own room here in 2021 with a simple discipline: nothing on the plate that isn't at peak this week, this region, this morning.

  • Michelin one-starred since opening (2022)
  • Menu rewritten every Tuesday
  • Most produce from suppliers within 50 miles
  • Wine list curated by sommelier Henri Dubois

Press + guests

5 out of 5 stars
“A restaurant that earns every superlative thrown at it.”
T
The Times
Restaurant Review
And 2 more reviews
04Service Tue–Sat

Before you reserve

How do reservations work?+

Bookings open at midnight on the first of each month for the following month. The first slots usually fill in under an hour; sign up to the cancellation list for late releases.

Can you accommodate dietary needs?+

Yes, with at least 72 hours' notice. Vegetarian, pescatarian, gluten-free, and most allergies handled in full. Vegan + strict religious diets on request.

Is there a dress code?+

No formal code. Most guests arrive in smart-casual; the room reads as warm rather than stuffy. Jackets are fine, jackets aren't required.

Do you offer private dining or buy-outs?+

Yes. Buy-outs for 12–24 guests with bespoke menus, with a full-restaurant minimum spend. Email Henri directly for availability.

The dining room set for evening service

Reserve a table.

Bookings open the first of each month at midnight. Add yourself to the cancellation list anytime in between.

ReservePrivate dining inquiry
Service

Two seatings, five nights

The kitchen cooks one menu twice a night. The first seating leaves at 9:15; the second is yours until you are finished.

HoursChecking
Tue–Sat · first seating
18:30 – 20:15Doors 18:15, menu begins 18:30
Tue–Sat · second seating
20:30 – 23:30No hurry — the room is yours
Sunday – Monday
ClosedThe kitchen preps and rests

Closed the first two weeks of January and the last week of August. Reservations open at midnight on the first of each month for the month following; the cancellation list is worth joining.

Reserve a table

Bookings open at midnight on the first of each month for the following month. Private dining + buy-outs: email Henri directly.