The philosophy on cooking at the restaurant is based on quality and seasonality of produce with minimum fuss.

The decor of the restaurant is elegant, the welcome is warm and relaxed, and the atmosphere offers well-loved dishes with a twist.

The restaurant is housed in the former house of a Georgian architect, dating back to around 1825/26. It is a Grade II listed building and an English Heritage Monument with impressive period features and decor.

Customers can expect dishes such as monk fish in a rich garlic, tomato, capers, and coriander sauce, king prawns in a rich tomato arrabbiata sauce with rigatoni pasta, skewer of fillet steak with garlic and mustard butter, and chicken breast topped with Parma ham in a marsala and sage sauce.