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As it’s a Sunday, and Sunday’s naturally call for long, lazy lunching, we opt for the Beyond tasting experience: a six-course menu that puts the decisions firmly in the hands of the chef. A two- and three-course à la carte offering is available for those looking for a reduced dining experience.
We begin with the roasted sweet potato epi, the wheat stalk shaped rolls are to be enjoyed along with rosemary cultured butter and a rosemary infused oil. It’s a simple yet elegant start to the meal, which is followed shortly by the amuse-bouche, a clever little dish of cured trout and celeriac remoulade with elements of kelp, beets and fennel, finished with a blood orange and fennel vinaigrette. It’s a wonderful contrast of flavour and texture, the fresh trout juxtaposed against the deep, earthy celeriac.
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