Martyn Meid is the experienced chef-owner behind this crisply decorated restaurant, which opened at the end of 2025. His creative cooking adds Japanese techniques and flavours to a classical French base to create dishes that are elegant in looks and often innovative in flavour combinations; the chicken liver pâté on Hokkaido milk bread is a speciality that updates an old family recipe. The monochrome design of the room is cleverly juxtaposed with vividly hued jars of pickled produce that frame the open kitchen, where Martyn takes centre stage.