January 2019 by Isabel de Bono (Izzy)
Had an absolutely amazing time! So much so we went again not long after!
January 2019 by Henry Swann
Have the sakitini and bask in it's deliciousness.
January 2019 by Emma Walton-Moore
As to be expected with a test kitchen some of the dishes were oure genius and some were a bit of a flop. All in all we had a fantastic meal. The staff are super friendly and its fun watching the chefs cook in front of you. It did get heated on the pass at times which sort of soured the atmosphere but it soon picked.
January 2019 by Joshua Lee
The food here is extremely tasty. Being able to interact with the chefs (who are preparing the food in front of you) really adds to the whole experience. It's great to have them explain why everything is so delicious.
January 2018 by Rob Shepherd
Amazing experience, Adam and his team really delivered tonight, will definitely be back!
January 2018 by Michael Brennan
Great meal delectable food great idea had the bread heritage tomoto and chicken with black garlic would recommend
January 2018 by Martin Shewen
Fabulous food, fabulous wine, fabulous staff.I must revisit before they disappear.
January 2018 by Alex Hunt
Cool concept. Bit pricey but good food.
January 2018 by vimal khosla
Exciting tasting dishes. Rock Oyster with caviar. Wow!
January 2018 by Patricia Cheong
Stunning food.
January 2018 by David Saidden
Great food and a brilliant experience.
January 2018 by Paul Fennell (Fenners)
overpriced dump of squallid food nightmareavoid at all costs
January 2018 by Peter Durben
Amazing spot!We lived our dinner here.The entire team were great hosts and great to talk to!The food is delicious and reasonably priced for the quality offered here.Just try as much as you can, share the plates, talk to the cooks and have a very interesting dinner experience different from any dinner you ever had!
January 2018 by Yun Ting Choo
Had a pre-theatre meal here, and the fish was my favourite dish, but special mention needs to be made for the dessert - delightful flavour pairings for both the fig/gooseberry and chocolate/miso/ipa. The chefs weren?t as chatty as I thought they?d be, but the food was excellent and worth checking out.
January 2018 by Rhea T
Interesting concept where the chef improves the menu based on feedback - more places should do this !The selection is unique in that there are a few choice ingredients that are clearly favoured e.g. asparagus features v strongly , the only carbohydrate available was bread as a starter or barley in one of the appetizers.Would highly recommend the burrata with heirloom tomatoes. The peach dessert you could probably give a miss.One slight bugbear for us was that the feedback form was written in a way that attracted more yes/no responses which would meant we provided less qualitative data.