Head Chef Mikko Kataja has created a menu that is divided into the sources of the dishes' primary ingredients: from the soil (vegetables), from the farm (meat and poultry), from the waters (fish and crustaceans) and from the pastry (desserts). All savoury dishes are offered in two portion sizes - so a customer might order a small starter followed by a large main; two small dishes as a starter and then a main; a large main on its own; or even a salad followed by oysters followed by poultry followed by grilled meat to create a 'bespoke' gourmet experience.

A short wine list is divided along similar lines to the food menu - from the old world and from the new. The 60 or so wines include a decent number by the glass, which complements the 'mix and match' approach of the menu. We will soon be introducing a small, separate fine wines list.