Sons & Daughters

08/31/2026

We’re excited to share that we’re moving to OpenTable for reservations.

Reservations for the month of October will be released tonight at midnight and will be available to book through OpenTable, via the link in our bio or directly through our website.

We look forward to welcoming you.

07/23/2026

One of our guests favourites from early spring this year.

We take Lobster tails from Maine, grill them from raw whilst brushing with a syrup made from spice bush, underneath a cream made from the roasted shells, reduced headstock then seasoned with its coral.

On top of the cream, grilled trout toe and crispy chicken and covered with a sauce made from juiced green tomatoes from The Peach farms that is seasoned with a vinegar from salted and smoked cod bones.

Next to that we have a Tunnbröd a classic Swedish flat bread using house milled rye, Inside a brown butter cream that is seasoned with fresh dill and pickled fennel seeds thinly sliced lobster claws that have been cooked in a brine made from beer and green oxalis.

07/08/2026

After a wonderful awards season, we are looking to add to our team.

We are currently seeking a Chef de Partie and Captain to join our focused and dedicated group.

We are looking for individuals who share our commitment to thoughtful cooking, genuine hospitality, and truly caring where and who things come from with a high level of attention to detail!

If you are interested in being part of our continued journey, we would love to hear from you.

Please swipe across for contact details.

For our Chef de Partie position please send your resume and cover letter to: [email protected]

For our Captain position please send your resume and cover letter to: [email protected]

07/01/2026

A dish that was born out of necessity.

A few years ago during the summer we had a broad bean dish on the menu, we got a call one morning from a farm we work closely with that they couldn’t harvest as a heatwave had ruined the entire crop, it wasn’t an option to find other beans as the dish was so reliant on the quality and flavour.

We had been talking about a new idea for a while and had pretty much everything ready for it we just hadn’t had time to test it, we put it up just before we opened our doors and it was delicious, it has slightly changed over the years but it remains as one of our favourites and a reminder that the seasons truly dictate what we do!

Black cod from Monterey is lightly brined and gently steamed above our grill, next to that we have grilled sour cherries and unripe strawberries, a cream made from smoked and aged pork fat, covered with pickled wild roses.

We finish it with a sauce made from Lactic fermented white asparagus from Meadowood with an oil made from the burnt peelings.

06/04/2026

Last minute checks before we open our doors to welcome our guests.

06/02/2026

Guinea hen from Oz Family Farm is aged for two weeks and then cooked over smoking apple wood. Along side that there is finely chopped nasturtiums seasoned with salted smoked and dried scallop, and a sauce made from nasturtium flowers and chamomile vinegar.

A wild miners leaf is filled with the leg that is brined, cooked in the fat of the bird and thinly sliced, then covered with a cream made from the last of this years Périgord truffle.

Finally we have tiny vegetables from Meadowood with smoked butter and a broth made from the grilled necks of the bird.

05/29/2026

Last night we were named one of North America’s 50 Best Restaurants for 2026, and we couldn’t be more proud.
A huge thank you to our team, this recognition is a testament to your hard work, dedication, and all of the personality you show everyday.

A few amazing days spent catching up with friends and meeting so many new people. Our industry is truly special, and we’re grateful for the opportunity to connect, share, and learn from one another.

Congratulations to everyone who made this year’s list, especially our fellow restaurants in California, a region we’re incredibly proud to be a part of and represent.

05/23/2026

A few focused moments from service captured by the super talented

05/16/2026

05/15/2026

A very short ramp season this year, but that means not too long before we receive the bulbs (maybe the best part) to preserve for later this year.

Toasted and sprouted buckwheat seasoned with a chanterelle butter and smoked garlic vinegar. Underneath we have morels that are roasted and grilled until chewy and we cover them with wild ramps. Definitely one of our favourite buckwheat variations!