Polishing the menu…
Polishing the menu…
GASTRONOMIC BLISS IN A FAIRYTALE FOREST
Pan-Fried Turbot with White Asparagus
Delicate turbot fillet pan-fried to perfection, served with seasonal white asparagus, new potatoes, and a light herb emulsion.
$65
Roasted Duck Breast with Cherry Sauce
Succulent roasted duck breast accompanied by a rich cherry reduction, confit duck leg croquette, and earthy root vegetables.
$58
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Foraged Mushroom Risotto
Creamy Arborio risotto infused with a medley of locally foraged wild mushrooms, aged Parmesan, and a hint of truffle oil.
$45
Rhubarb and Elderflower Dessert
A refreshing dessert featuring tart rhubarb compote, elderflower mousse, crunchy oat crumble, and a scoop of vanilla bean ice cream.
$22