This restaurant in the port, next to the Sibelius Hall, is meant for casual dining and socialising. The bistro-style menu is known for dry-aged meat matured in its own Dry Ager cabinet, along with artisan pizzas and dishes designed for sharing. The kitchen is led by head chef Joshua Snape, and the menu changes seasonally. The spaces include a living-room-like bar area, a quieter dining room, larger group tables and a terrace.
Lunch is served 11 to 14.30, with the à la carte menu from 14.30. Lactose-free, gluten-free and vegan options are listed. Tables can be booked and gift cards are available. The event space holds 40 people, and two meeting rooms take 20 to 110 depending on the layout. The seating, car park, entrance and toilet are wheelchair accessible.
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