A Spanish-made Mibrasa wood oven does most of the work, and everything goes on it to order. Simon Arkless cooks to the season, steak and seafood over fire in the European manner. Jez Shiell builds the wine list around minimal intervention and mineral-driven bottles, local and imported. Dinner Tuesday to Saturday, lunch Thursday and Friday, and the bar takes walk-ins from five.
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Nearest 8 of 12 places within 2 km
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