It can be hard to find this good restaurant, unusually to be found in a converted factory in an industrial estate, but your perseverance will be rewarded.
Once in, expect bare wooden tables, set in a stark atmosphere, but softened with the use of candles.
Chef/proprietor offers a seasonal menu, but early summer starters such as 'Grilled Sardines with Gremolata'; 'Charred Asparagus with Balsamic & Parmesan'; 'Carpaccio of Beef with Horseradish & Rocket' and 'Paté de Foie Gras with Muscat Jelly' set the style.
Maybe to be followed by 'Pan-Fried Monkfish with Saffron & Pea Risotto'; 'Pan-Fried Sea Bass with Ginger-Chili-Soy Sauce & Grilled Purple-Flowering Broccoli'; 'Slow-Roast Pork Belly with Mustard Mash & Red Cabbage'; 'Braised Lamb Shank with Parsley Mash & Mirepoix' and 'Goats' Cheese, Lemon & Pinenut Risotto' listed among the mains.
Simple desserts might include 'Tiramisu'; 'Vanilla Crème Brulée' and 'Chocolate & Amaretti Biscuit Mousse'.
Service is friendly and efficient.
- Food Style: Modern European
- Lunch: Tue-Fri & Sun 12.00-14.30 (Sun 13.00-16.00); set L £15 (2 courses) to £20; mains about £11 to £20
- Dinner: Tues-Sat 18.30-21.30 (Sat 19.00-22.00); set D £20 (2 courses) to £25; mains about £11 to £20
- Seats: 80, plus about 30 outside
- Wine: a well-chosen list, travels the world, kicking off at around the £18 mark
- Wheelchair access: Yes
- Nearest station: Wood Green Underground
- Directions: See the map on this page
- Parking: Yes
- Closed: all Mon, L Sat, D Sun
- Air conditioned