New Zealander Leon Surynt works directly with cocoa bean farmers, ensuring sustainability and fairness. There is a similar vision behind the menu, with ingredients locally sourced as far as possible. Dishes are based on local staples with a dash of innovation, such as ox tongue with comte and onion jam, spiced lamb shoulder, and grilled cauliflower with Darjeeling pickled raisins and pine nuts.
Stepping into the dining room here is a little like stepping into a giant cocoa bean, with dark wood panelling and furnishings and low lighting. A DJ spins vinyl every evening from around 7pm.
