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Our small kitchen and serving staff take pride in providing an exceptional culinary experience to our guests. Each team member is knowledgeable and passionate about the connection between farmer, chef and consumer. Working directly from the restaurant garden, we pick vegetables, fruit and herbs as they reach their peak, for the best flavour and quality.  With a combination of skills and passion for growing food, hospitality service and global cooking experience, our team is creating classical dishes with local influence and modern techniques. 

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