The dining room is small, bright, and built around sharing, with the open feel of a neighbourhood Peckham restaurant rather than a dark cocktail den. The bar sits within it, so a drink and a meal run together.
It is a compact space and a popular one, which is why the no-bookings policy bites. The room turns over through the evening, so timing matters.
The cocktails are the reason to file this as a bar. The team works with homemade ingredients like lemongrass-infused whisky, Thai basil bitters, and a barrel-aged Negroni, building drinks designed to sit with regional Thai spice. The Makrut Sour, on kaffir-lime-infused gin, and the Thai Sabai, with lime, sugar, basil, and Mekong Thai spirit, are the signatures.
Order the Makrut Sour or the barrel-aged Negroni to start, then move to a spice-friendly wine or an Asian tea with the food. The list rewards trusting the bar over ordering a standard classic.
The crowd is Peckham locals, Bellenden Road regulars, and south London diners who come for the cooking and stay for the drinks. It leans informed and relaxed rather than scene-driven.
Evenings are busy and the no-bookings rule means the early sitting goes fast. Weekend lunches are the calmer window. Go for the food and the cocktails together, not for a late drinks-only session.
A cocktail before Thai small plates
A serious, spice-led drinks list built to sit with regional Thai sharing plates.
A Bellenden Road date
Bright, compact, and personable, with cocktails that give you something to talk about.
Skip if you need a booking
Walk-in only. Arrive early or plan for a wait at the bar.
