The impressive open kitchen acts almost like a stage at this passionately run restaurant, with all six tables positioned to face the chefs and a couple of seats at the counter making up the front row. The menu takes on a tasting format, available in either 13 courses or a half-sized ‘6.5’ course version; a standout dish of curry-spiced monkfish derives inspiration from Chef Alex Naik’s Indian heritage and his time spent living in Borneo. A local and seasonal approach to produce is evident too, including some foraged elements.