About Us
Serving Remarkable Meals Since 1998
Our Signature Dish of The Day
Customer Feedback
I have eaten here through three head chefs and the room has never once lost its nerve. The cooking is confident without being loud, and the service reads a table better than almost anywhere on this coast.
We booked for an anniversary and were treated as though it were the only table in the building. The kitchen sent out an off-menu course simply because the fish had come in that morning. That is the whole restaurant in one gesture.
I have placed corporate dinners here for six years running. Nothing is ever a problem, dietary requirements are handled without fuss, and the bill always arrives looking exactly as quoted.
Frequently Asked Questions
Present the digital or printed voucher to our host when you are seated and the benefit is applied to your bill automatically — there is nothing to redeem in advance.
Yes. Our kitchen handles vegetarian, vegan, gluten-free and the common allergens as a matter of routine. Tell us when you book and the chef will plan around it rather than substitute on the night.
For parties of eight or more we serve a curated set menu instead of à la carte. There is no minimum spend beyond that menu, and our events coordinator will tailor the courses with you.
The main room seats sixty and can be taken privately on any evening from Sunday to Thursday. The mezzanine holds twenty-four and is available seven days a week.
The full seasonal menu lives on our Menu page and is rewritten roughly every six weeks, plus a daily blackboard of whatever arrived that morning.
Every dish is signed off by our head chef, but the specials are usually written by whoever cooked the best thing at that morning's tasting. It keeps the kitchen honest.
Meet Our Chefs
Donovan Kestrel
Rory Whitcombe
Jules Meijer
About Savoria
Let's Talk
Let's Meet
Harbourview District, USA.
