A restaurant inside a working nursery. The menu is written by the harvest, weekly, in pencil.
This Week's Menurainbow chard, whipped feta, chilli crisp, seeded sourdough
five heirlooms, olive oil, smoked salt, basil picked to order
candy-stripe beets, hazelnut, honey from our hives
slow stock, brown butter, crisped sage
whatever herbs bolted this week — it changes, it's always right
ask your server; there was a taste-off at 4pm