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In this completely relaxed and informal setting, the decor is enhanced by the shelves of jars full of the preserves and fermented products that feature on the menu. Here, chefs George Mcleod and Lara Prado (George is from New Zealand; Lara is from Brazil) take their responsibility towards a sustainable approach seriously, using ingredients from regenerative agriculture, reducing their use of plastic much as possible, and doing their utmost to eliminate food waste, all of which they manage to achieve without detracting from the flavour and freshness of their ingredients. Their cooking is centred around a single tasting menu that varies in line with what is available from their local producers.