The wine bar
Half café, half wine bar.
A wine and malt program built around bottles we'd want to open ourselves — approachable, honest, and paired with the food we cook.
"No jargon, no gatekeeping. Just a good pour and a place to sit."
Garnacha
Northern Spain · quiet warmth, dried cherry.
13
Malbec
Mendoza · plum, violet, soft finish.
14
Rioja Reserva
Tempranillo · leather and long conversations.
16
Sancerre
Loire · flint, lemon, a cold afternoon.
16
Albariño
Rías Baixas · salt air, stone fruit.
14
Cava Brut
Penedès · toast, apple, always cold.
12
Ribera del Duero
Tempranillo, structured, slow.
68
Chianti Classico
Sangiovese, cherry, dust.
58
Barbera d'Alba
Piedmont, bright acid, easy company.
64
Priorat
Old vines, mineral depth.
82
Chablis
Chardonnay, unoaked, oyster shell.
72
Grüner Veltliner
Austria, white pepper, snap peas.
56
Vermentino
Coastal Italy, salt, citrus.
54
Cava Reserva
Toasted, dry, generous.
58
Champagne Grower
Small house, real bread notes.
128
Coming soon
Monthly wine nights in the new dining room — small groups, a few bottles, a menu built to match. Join the list at the bottom of the page and we'll save you a chair.