Seasonal ingredients are fresher, more nutritious and ultimately tastier than food that is out of season – three good reasons to try our current specials.
Venison is at its best right now in February and our Venison steak Diane with wild mushroom rosti and spinach is delicious – especially when enjoyed with a glass of red, like Pelassa’s Langhe Barbera/Nebbiolo or Crociani Rosso di Montepulciano. Or look out for our chicken schnitzel with fried heritage legbar egg and bacon crumb. Perfect with a glass of Zapallares Pinot Noir Reserva from Chile.
You will also find leeks, cod, and fantastic forced pink rhubarb on the menu too. Ask your waiter or waitress for details of what’s cooking today.