Fine Dining

Fine Dining is a five-page website for a restaurant that competes on the honesty of its menu rather than on photographs of it. Two structural choices carry the whole thing: the entire tasting menu and its price are published before anyone books, and every supplier is named on the home page.
Pages included

Home — full-bleed hero with the price, the length and the number of seats stated up front; a chef's note explaining why the menu changes weekly; this week's seven courses in full; a table of six named producers with what they send and how often; the three rooms; and three reviews including a critical one.
Menus — a working switcher between three complete menus (the tasting menu, the vegetarian menu written to the same length and the same price, and Sunday lunch), four wine pairings with prices, a plainly-written section on allergies that says what the kitchen will and will not do, and five questions answered in an accordion.
The Kitchen — four staff profiles with the year each joined, a two-column timeline of the fourteen hours before service, the restaurant's own history including the two years it lost money, and three published working conditions (a 48-hour week, service included and shared on a stated formula, paid trials).
Private Dining — a room switcher for the cellar, the library and the whole house, each with seats, minimum spend and availability; a dark band explaining what a minimum spend actually is and what happens if you fall short; a four-step booking process with the deadline on each step; three priced additions; and an enquiry form.
Reservations — a request form with party-size chips that write into the submitted field and a date that cannot be set in the past, a deposit explained in one paragraph, this week's remaining seatings with the gone ones struck through, the full booking terms in two columns, directions including the unmarked door, and five booking questions.

Design and style. Editorial rather than decorative: ivory and deep olive with a brass accent, Cormorant Garamond over Inter, near-square corners, generous white space, and a transparent header that turns solid over a light hero. The shared script carries the menu, the tab switchers, the accordions, the party-size chips and the date guard — all vanilla and null-guarded, since it runs on every page.
Before you publish. The menu price appears on the home page, on the menus page and in the reservations sidebar; change it in all three or a guest will find the disagreement. Same for the number of seats and the seating times, which also appear in the footer. The two dated blocks — "week of 24 August" and this week's remaining seatings — need a weekly hand or they should be replaced with general availability, since a stale availability grid is worse than none. The supplier table, the staff joining years and the working conditions are claims about real people: keep them true or cut them. Forms use named inputs with no action attribute, so PageHub attaches the handler on publish and requests arrive in Form Submissions with the party size, date and dietary notes attached.
Best suited to tasting-menu restaurants, chef's counters and wine bars, hotel dining rooms, private-dining venues and supper clubs — any kitchen whose argument is what is on the plate and where it came from.