The fire used for cooking is a flickering flame of kindling inside a stove. The chef focuses on the heating power and convection heat of the embers to elicit the desired flavours. Vegetables sent direct from farm and chicken and beef are grilled uncut to cover them with smoky aroma. Western music piped through the chic interior is selected by the chef, a former musician. Artful arrangement of cuisine, interior and music creates a welcoming time and space.