Food The menu at this local
institution has been crafted with
some interesting combos. Some
work really well, such as the rabbit
and crayfish ravioli with a mustard
velouté, or pear-crusted beef
rump with pea-shoot purée and
pomme dauphinoise – ingredients
that might not normally be paired.
The desserts are playful.
Wine A diverse list with affordable
options as well as more hard-tofind
vintages.
Service Polished and welcoming,
although sometimes a bit too
relaxed. Waitrons are well
informed and the telephonic
bookings are handled with charm.
Ambience An unusual entrance
hall piques your curiosity and
leads into a warm and rich interior
with a quirky twist that’s as delicious
as the food.
And… Keep an ear out for the
innovative daily specials. (RF)