Small plates
Charred vegetables, shellfish, breads, pickles, and bright broths for the table.
Dinner from Tuesday to Sunday
Coastal cooking for slow evenings.
A short seasonal menu, an open kitchen, and time to eat without hurry.
The menu follows the coast and the rain.
We buy in small quantities and change dishes when the produce changes.
From the fire
Fish, duck, and seasonal produce cooked over coconut shell and hardwood.
Something sweet
Fruit, cultured dairy, warm spice, and restrained desserts made in the kitchen.
The room is part of the meal.
“Every plate felt specific to the place, and the room never asked us to rush.”
“The cooking was precise, but it still felt generous and familiar.”
Dinner starts at 18:30.
For six or more guests, call before 16:00 so we can plan the table and menu.