The first act
The restaurant floor sets the night. If dinner is memorable, the rest of the house opens naturally.
Culcheth · Warrington
The night begins at the table.
Asian Fusion and British plates. Cocktails on the terrace. Music until late. One house, composed in four acts.
The house
A premier room for dinner, then whatever the night becomes.
Guests arrive for the plate and stay for the terrace, the bar, and the room upstairs. The kitchen is the first act — precision, colour, and a menu that moves between Aegean, Asian, and British rooms without losing the house.
Cocktails as conversation
On the terrace and at the bar, drinks carry the energy forward — classics, signatures, and a long wine list.
Dance as release
Live singers, bands, and DJs in the lounge. The night shifts; the hospitality does not.
One philosophy
Each floor has its own identity. The DNA is the same: craft, rhythm, and a night that feels composed.
From the kitchen
Plates built to be shared, and a few that should not be.
Snacks, small plates, and cuts for the table. Chef Berk Önce’s kitchen moves between Lyon discipline and Aegean warmth.
Roasted half duck
Duck jus, orange · £50
Grilled goat’s cheese salad
£12.95
Duck croquette
£9.95
Our chef
Berk Önce
Culinary Arts at Izmir University of Economics. Trained by MOF 2004 Joseph Viola. Two Michelin stars at La Mère Brazier, Lyon, with Mathieu Viannay. Aegean and Mediterranean cooking, now in Culcheth.
After dinner
The terrace, then the room upstairs.
A more chilled atmosphere on the terrace — crafted cocktails, wine, and the evening air. Inside, live music returns to Culcheth one weekend at a time.
Diary
Themed bottomless brunch.
Saturday afternoons, 12:00–16:00. Book through the house.
Reservations
Your table awaits.
Join us Tuesday to Sunday in the heart of Culcheth. For parties of eight or more, please call the house.
Book a tableOpening hours
- MondayClosed
- Tue–Thu12:00–23:00
- Fri–Sat12:00–01:00
- Sunday12:00–23:00
Kitchen until 21:00, Friday and Saturday until 21:30.