Jay Rayner reviews

Sunday, May 02, 2010 - Flavours are big and the essentials carefully managed. They make very fine pasta, for example, of the soft, silky, egg-yellow type, used here in ravioli of venison. The meat is long-braised to a tangle of glossy fibres, the pockets dressed with soft cubes of roasted pumpkin and an artery-hounding sage butter. Discs of more pumpkin turn up deep fried, drizzled with a slick of honey and with crumbly lumps of a mild goat's cheese, the whole sprinkled with oregano. It is a very simple, very effective plateful.

Monday, August 10, 2009 - The whole mood of the place - from the cast-iron gateway off the suburban Bristol high street, down the terraced alleyway, heavy with pots of herbs they use in their cookery, to the vaulted dining room - shouts: "We want you to have a nice time," as does the price tag. At lunch three courses is a storming 20. In the evening it is just 28. For what you get, that is wonderful value. I'm even willing to overlook the vivid paintings of Italian scenes, art that makes the work of Jack Vettriano look subtle.