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The restaurant has been designed by like-minded studio Object Space Place using a restorative design framework, in keeping with the concept of a circular economy with sustainable design and operational principles being followed. All elements can be removed and reused at the end of their time in that particular space. A thought-led approach, repurposing as much as possible that was onsite, and celebrating the natural history within the space, with an aesthetic that denotes joy, hospitality and laughter.




We have chosen to limit our opening days from Tuesday to Saturday, with the wellbeing of the team in mind. This ensures everyone has two days off together, and can plan time with friends and loved ones, and ensure fun ensues! We have adopted an 11pm curfew so the team finishes before midnight and can safely take public transport home. Our pricing is such that we can ensure our team is paid appropriately for their contribution to the restaurant. All of the team go over and above and ensure that we create a memorable experience for you, our guests. As such, we have implemented a discretionary gratuity contribution of 5%. All of these funds go directly to everyone who is working in the business. We offer mental health support, ongoing learning and career development, and much more. Meet the team



Our impact on the planet is very much at the forefront of our thought process and our operation. We analyse everything that comes into the restaurant, and everything that we produce.  We are constantly questioning the way things are done, and how we can work in a more circular way. We reduce food waste by designing our menus to incorporate skins, seeds, tops and tails. We work with suppliers who are passionate about re-use, soil regeneration, agroecology, their people, and cultivating a sustainable future.

To read more about our design, read on.

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