“Been here twice and it's become my favourite restaurant in Exeter!First off, I have to say that the food here is really professional and the quality has been consistent so far. The bread board in the nibbles section was a good start to my meals. The sourdoughs was crunchy on the outside and soft on the inside with a balsamic vinegar and olive oil dip, seeds and butter. For starters I had the goat cheese pie and the chicken liver parfait with apple, both looked and tasted amazing. I had the parfait at The Ivy but I could clearly tell the one here was higher quality. Then came on to the mains, I had the steak and the duck breast. Both meats were cooked pink and tender, with thoughtful choices of sides and sauces. The meats were basically Michelin level. I had the dessert of the cheese board last time and they used a perfect combination of 4 cheeses sourced from Devon, with a generous helping of fruit, crackers and bread.As for the wine, there were a lot of choices and unfortunately I don't know my wines so I can't tell you what I had exactly but trust me, you're in good hands here.The only downside here is the lack of staff. When I first got here, it took the host quite a few minutes to notice me.”
Wine Bars • 
“Been here twice and it's become my favourite restaurant in Exeter!First off, I have to say that the food here is really professional and the quality has been consistent so far. The bread board in the nibbles section was a good start to my meals. The sourdoughs was crunchy on the outside and soft on the inside with a balsamic vinegar and olive oil dip, seeds and butter. For starters I had the goat cheese pie and the chicken liver parfait with apple, both looked and tasted amazing. I had the parfait at The Ivy but I could clearly tell the one here was higher quality. Then came on to the mains, I had the steak and the duck breast. Both meats were cooked pink and tender, with thoughtful choices of sides and sauces. The meats were basically Michelin level. I had the dessert of the cheese board last time and they used a perfect combination of 4 cheeses sourced from Devon, with a generous helping of fruit, crackers and bread.As for the wine, there were a lot of choices and unfortunately I don't know my wines so I can't tell you what I had exactly but trust me, you're in good hands here.The only downside here is the lack of staff. When I first got here, it took the host quite a few minutes to notice me.”