We were very lucky to get a table through someone cancelling as this is a gem of a restaurant.
The food was sublime thanks to an innovative chef and his team. From the tartlet with venison pastrami, the eye fillet with truffle topped rosti, the duck with a silky smooth carrot purée and the crème brûlée with rhubarb sorbet, the entire meal was a treat to the tastebuds!
A memorable meal!
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