Our menu is prepared with only the best seasonal ingredients and complimented by a varied selection of craft Beers, a quality wine list and some classic cocktails.
Open from 12pm, seven days a week for lunch, dinner or the popular Sunday roast. We also offer a two or three course prix fixe menu from Monday to Friday.
We're looking for a solid sous chef to assist the head chef and other sous chef in the day to day running of a small but busy brigade. 45 hours per week with 5.5 weeks paid holiday + overtime.