An intimate, private dining area focusing on nose-to-tail treats, cooked on our Parilla alongside carefully curated drinks. Only 20 seats are available for each experience; situated around the grill, you will be up close and personal with each chef, who will serve a surprise menu designed around the whole animal with a focus on offal and all the forgotten bits.

Our first experience ‘Parilla’ – An Argentinian Asado by Rama Basilio and Andy Noonan will feature a 6-course journey into a true Argentinian Asado with wines from Mendoza and paired beers. More experiences to be announced in the coming weeks…

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