Get stuck in.
Great produce, simply treated: two or three things on a plate, with the sourcing and technique doing the work. Our house-made charcuterie is the signature, and almost everything is made for sharing.
Menu coming soon.
The chef’s still shaping it, but here’s the idea: charcuterie, terrines and parfait made in-house, simple starters led by the produce, big plates from the grill to share and desserts done properly. Leave your email and you’ll see the menu first when we open on 1 December 2026.
Hungry yet?
Book a table
Bookings open soon.
Bill’s opens on 1 December 2026. Leave your email and you’ll be the first to know when bookings open.
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