10/12/2020
What a fabulous birthday tasting menu last night, a true master at work and what a great team. The wild venison served with white truffle and the sardine sashimi, the burnt mandarin sorbet and hay smoked trout were delicious. The Madeira wine poured into the consommé was inspired and the whole night was playful and interactive. Great white burgundy full of minerality too. This magic happens when the chef owners are on site, carry out service and are planning/experimenting on new future dishes right in front of you while you watch them at work, their passion and generosity blew me away, thank you ♥️. . . . . . . . . . .isaac.mchale