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crème fraiche crackers & fresh reggiano
orange segments & a gorgonzola dressing
carmelized shallots, balsamic syrup & olive oil
grainy mustard & assorted pickles
crème fraiche & prawn oil
cured sockeye, halibut & sablefish
selection of terrines & pàtés | Drawing from three generations of sausage making, George prepares different styles weekly, for an appetizer, main course or take away.
toasted spices and coconut milk
white wine, preserved lemon, garlic & tomatoes
ginger basmati, house chutney & pappadum
herb-roasted potatoes and white balsamic glaze
herb-roasted potatoes & a green peppercorn jus
slow braised, with chantrelle tagliatelle
shallot confit, goat cheese mousseline, potato gratin & madiera sauce
two legs, oven-roasted, with potato strudel and a sour cherry & ginger sauce
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