Liam Tomlin’s Chefs Warehouse is back in Bree Street, now on the ground floor of The Bailey. Expect old favourites such as Salt & pepper squid with chilli, pineapple and caramelised ginger; Vietnamese rice paper rolls; and the signature Risotto dish, as well assome exciting new dishes conceptualised by Tomlin and Executive Chef of The Bailey, Asher Abramowitz.

The á la carte menu invites diners to order individual plates from the tapas menu of vegetarian, vegan and meat dishes, as well as fish dishes prepared at the open seafood bar.