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Nocturne / Contact

Contact and hours

24 Example Street, Sample City. The side street entrance is for the Cellar only.

Reservations

Private events

Everything else

Opening hours

DayRestaurantKitchen closes
MondayClosedClosed
Tuesday18:00 to 00:0023:00
Wednesday18:00 to 00:0023:00
Thursday18:00 to 00:0023:00
Friday18:00 to 02:0001:00
Saturday18:00 to 02:0001:00
Sunday17:00 to 23:0022:00

Closed 1 to 9 January for the annual deep clean and oven service. The bar stops serving thirty minutes before the restaurant closes.

Getting here

Parking

Six spaces behind the building, off the side street, first come. Street parking on the main road is free after 19:00 and busy before it. There is a paid lot two hundred metres north.

Drop-off

Ride-hailing drivers should be given the side street rather than the main road, where stopping is difficult between 18:00 and 21:00. The side entrance is marked with a single brass number 14.

Accessibility

Step-free from the main entrance to the Long Room, Bar and Terrace. Accessible toilet next to the bar. The Cellar is down fourteen steps with no lift.

Cloakroom

Attended from 19:00, no charge. We cannot take responsibility for anything left in coat pockets, and we would rather not mind laptops.

Common questions

No. Menu prices include service and it is split across the kitchen and the floor. There is no line on the bill to remove and no expectation of anything on top.

Yes, in any amount from $50. They are issued on paper at the restaurant or as a PDF by email, and are valid for eighteen months. Ring or email bookings.

No. The food depends on the grill and the oven and does not travel. We have tried it twice and both times regretted it.

On the terrace only, and there is a water bowl by the ramp. Assistance dogs anywhere in the building.

Yes, and alcohol is served to permit holders only, in line with local licensing. Please bring your permit. Staff will ask and cannot make exceptions.

Usually for the kitchen. Send something short to hello@example.com, or come to the door between 15:00 and 17:00 on a Tuesday and ask for the head chef.