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Mon – Fri
Lunch: 12pm – 3pm
Dinner: 6pm – 10.30pm
Brunch: 9am – 4pm
Dinner: 6pm – 10.30pm
Brunch: 9am – 5pm
Dinner: 6pm – 10pm
All day menu available throughout the afternoon.
What’s the thinking behind blog ‘Weird Russia’? Covering an obscure amount of nonsensical Russian news like a bigger, colder, badder Buzzfeed it leaps nimbly from featuring poems written by Russia’s Ministry of Foreign Affairs for the people of Crimea, to Craigslist personal ads from Yevgeny, Russia’s most eligible hitman bachelor, to videos of roadside rage (gun v. axe).
The ads around the page (Find True Love with Ukraine Woman Dynamic Response. Fast & Secure) only add to the absurdity of this website. Strangely addictive.
Parties & private dining
The Little Room
Just because you can’t make it out to that lovely country house, doesn’t mean country house can’t come to you. Private dining for up to 14, sharing menus for every occasion and all those mod-con meeting facilities neatly hidden away.
Travel is so same-y. Who hasn’t dived in phosphorescent waters and eaten Kimbap from a street vendor in Seoul? No one, that’s who.
Our new find, Atlas Obscura, provides a ‘definitive guide to the world’s wondrous and curious places’. Forget your big ideas and bucket lists, some Atlas Obscura places may be Huge and Important but most are small and unobtrusive and it’s these that are so enchanting. Tiny wooden houses lost in cornfields, golden shrines on housing estates, a tall tree, a forgotten fence, all nominated by blog readers who notice the importance of the small stuff.
A drink for when you leave a winding road along the Riviera for a toasty chalet on a snowy hilltop – got the last taste of summer rounded off with the first ones of winter.
50ml Dolin Vermouth
Slice each of orange, lemon & grapefruit
Muddle the fruit in the base of a rocks glass, then add the rest of the ingredients and some crushed ice. Give it a good churn with a bar spoon and top up with some more curshed ice. Garnish with a furher slice of each fruit, alpine herbs and a few white grapes for good measure.
LIZA LOU, SOLID / DIVIDE
An evolution of Liza Lou’s works with glass beads, Solid / Divide explores the process of making, and the beauty of imperfection which comes from handcrafting – in particular, the subtle personal differences which reveal themselves in the repetitive activity of weaving.
Solid is never quite solid.
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The Contemporist curates the lives we lead in the future we see in our dreams. You know, after we’ve secured the book deal for that novel we dream of writing in our spare time, and we have the resources to build a grand, remarkable house with an enviable view with the help of some of the world’s best architects.
We’ll probably build it from eco friendly, sustainable materials and there’ll definitely be an infinity pool. Anyway, we digress. In the short term, we’ll just carry on renting and drooling over Contemporist.
20ml soya sauce
25ml peanut oil
1 tsp tomato ketchup
1 tsp Dijon mustard
1 clove garlic
1 thumb-sized piece ginger
Tabasco to taste
salt & pepper
Finely chop the ginger and the garlic, mix with the ingredients except the oil. Whisk until smooth and then whisk in the oil to emulsify the vinaigrette.
Season and add a few drops of Tabasco to taste.