ernst

Somewhat unprepossessing from the outside, inside this is a stylish and creative space. There are just eight seats at the long wooden counter, and these are in great demand – facing the large open kitchen, diners sitting here come into contact with the team of chefs as they compose a set menu made up of a whole series of delicious little dishes. The wonderful smell from the charcoal grill is also worth mentioning! Proprietors and head chefs Dylan Watson-Brawn and Spencer Christenson impress with a clear, refined and often subtle style that draws heavily on Japanese cuisine. This is food that makes the produce sing, so you can expect the unadulterated flavour of premium ingredients to come through. The wine pairings are also fun. Bear in mind that booking is via an online ticket-purchasing system. There are two sittings per night.