Chef Josh Boutwood personally pampers guests in this intimate tasing-menu restaurant that currently only accommodates four at a time
Check out this dining gem to experience the transformation of locally-sourced ingredients into innovative dishes of unexpected tastes and textures.
If you like spontaneity, this is not the place for you. Be sure to plan ahead as it is only open five days a week, for only two seatings a night, and reservations are preferred, and prepaid, online.
• Having said that, you will however experience layers of taste and texture through seasonal dishes like a delicate purée of cauliflower with an infusion of basil and lemongrass, or Spanish pork Iberico, prepared two ways with a slaw of tangy red cabbage and a beautifully-formed quenelle of rutabaga.
• Ingredients don't wage war with one another; they engage in a delicate symphony of layered flavours.
|Accept Credit Card||Yes|
|Private Room Description||Display when Private Room checked|
|Corkage Charge||PRICE UPON REQUEST|