Join us at our riverside terrace and enjoy homemade pizza from our wood-fire oven, washed down with chilled craft beer, cocktails and seasonal sodas.
We use 48 hour dough made at Tate with Wildfarmed flour. Their flour is made from a diverse variety of wheat grown alongside a variety of plants, grasses, and legumes. This method of growing provides a nutty, depth of flavour full of nutrition, not available from a single strain, while constantly improving the soil in which they are grown.