The bistro, bar and function space is housed inside a restored industrial brick building, with the old loading area transformed into an alfreso dining space. Diners can sit down to some tapas-style nibbles to start, such as fried polenta balls filled with manchego cheese, beef ragu arancini, duck and mushroom pate on crostini and charcuterie and baked camembert boards. Once the fires of hunger are properly stoked, patrons can select from ten pizzas (five on a red base, five on a white base) topped with the likes of prosciutto, pork and fennel sausage, salami and prawns, or morsels from the grill, which offers patrons the chance to pick one protein and one side. King pork cutlets, reef snapper, Italian sausage spirals and sirloin steaks can be paired with sweet potato mash, cous cous or provolone potato gratin. The bar is stocked with tap beers from Stone & Wood, All Inn Brewing, Holgate and Fixation Brewing as well as Roots & Leaves Ginger Beer from Mount Tamborine as well as plenty of wine and cocktail jugs to help quench thirst.