Our story

Fern & Fig started as a Saturday market stall and grew into a corner kitchen on Enmore Road. Mia and her small team cook the food they want to eat: generous, vegetable-led plates with a little smoke, a lot of herbs and nothing out of a packet.

We bake our sourdough every morning, ferment our own chilli crisp and make the pastries by hand before service. Produce comes from growers we know by name, so the menu shifts as the seasons do — what's here today may be gone next week.

The room is warm, the wine list is natural, and nobody minds if you stay for a second flat white.