Our story
Ten years of garden suppers, one clay oven and a lot of people who stayed longer than they planned.
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2016
Twelve strangers and a garden shed
Amara cooked her first supper for twelve guests in a borrowed shed. They brought their own chairs. Nobody left early.
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2018
A clay oven and eight tables
We found a tiny corner café, built the oven by hand and opened with a chalkboard menu and eight tables.
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2020
The herb beds
A kitchen garden grew out the back door: basil, mint, curry leaf and edible flowers. Menus started to follow what was ready to pick.
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2023
Full-moon suppers
Once a month we line up every table into one long one and serve five courses under string lights.
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2026
A bigger door, the same slow pace
We moved into the arched house on Banyan Lane. Same oven, same garden, a few more chairs.
The people behind the plates
A small team that eats together before every service.
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Amara Solis
Head chef and founder
Wood fire, spice and long lunches.
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Dev Mehra
Garden and sourcing
Knows every grower by first name.
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Iris Okafor
Pastry
Up at 5 for the panna cotta.
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Mateo Reyes
Tea and bar
Builds spritzes like small sunsets.
Come and see the garden.
The kettle is on and the oven is warm from noon.