About
Ten years on Irish Street, and a new chapter
We cooked on Irish Street for almost ten years — a Georgian townhouse of high ceilings, tall sash windows and plaster arches. In 2026 we moved the kitchen to the Whitesands, into a floor we renovated ourselves above our own Bank Bar & Tapas: tapas downstairs, Italian upstairs, one building on the corner facing the river.
The kitchen runs on a log-fired oven, and it shows up all over the menu: the pizza, of course, but also the sea bass baked with thyme and garlic, the fillet steak alla brace, the chargrilled chicken, and a lasagne that goes into the same oven.
The rest is the sort of Italian cooking that rewards a second visit — house pasta with half portions available as a starter, two signature in vaso dishes we have built the menu around, and a seafood card that runs from monkfish cheeks on chorizo and mascarpone spaghetti to orzo with smoked haddock, leek and pan-fried scallops.
