Flavour so good you'll want to eat with your eyes

We cook the way the year moves. In spring the plates are bright and green; by autumn they are deep, roasted and warm. Letting the season lead means the menu is never quite the same twice — and that is exactly the point.

A dish should look like it will taste. Colour, height and a clean plate do half the work before the fork is even lifted. The rest is timing: produce at its peak, cooked the moment it is ordered, sent out without delay.

Come hungry, stay a while, and let the kitchen surprise you with whatever is best that week.