Tom Cooper (the Tomm. of the venue's title) serves up his sublime smoked and cured products at this city wine bar.

Tom Cooper smoked salmon was revered, desired and devoured in ³Ô¹ÏÍø restaurants in the late 1990s, and early 2000s. Tom is back in a small venue in the legal district with a sharp menu and very savvy wine list.

According to Tom, 'I want people to understand that cold-smoking can be delicate and smooth. The smoked salmon process takes me almost four days from start to finish. My signature salmon gravlax is made with the highest quality Victorian gin, dill and juniper. I continue to use artisan methods to present these as gourmet items, in contrast to the mass-produced product that it has become'.