A small but stylish place that prides itself in high end locally sourced ingredients. Besides the wide variety of cured meats, hams, and cheeses - all with appropriate wine pairing, the menu is concise in the best way. A place to go with a couple of friends to enjoy a large charcuterie board as an appetiser only to follow it up with one of the great primi and/or secundi. Starter: Pici* carbonara style - nice homemade pasta with a creamy rich carbonara sauce, spiced up with Szechuan pepper - definitely something to try at home. Main: Slow-cooked pork tenderloin, mustard sauce, green apple chutney, beet leaves - Meat cooked on point with a lovely blush and enough moisture left, the mustard sauce was a well reduced gravy with a coarse mustard twist. The cold apple chutney was the star of the show though, sweet and sour, and with a slight horseradish twist, bringing the meat, rich sauce and bitter notes of the beetroot leaves together.