Private dining
Take the dining room, the bar, or both. Eight to forty-eight guests, plated or family-style, with the wine list and the kitchen at your disposal.
What we can do
- Up to forty-eight guests for a full buyout of the dining room and bar.
- Up to twenty-four guests in the dining room alone, with the bar still open to the public.
- Eight to twelve guests at the chef's table, beside the kitchen.
How it usually works
We send a draft menu shaped around your evening, then a final once we have spoken about wine. Most buyouts settle on three or four courses with two or three pairings; the chef's table tends to run longer. There is no minimum spend that we publish, because the right one depends on the night.