Unlike other fine dining restaurants, everything is part of an intimate Chef’s Table experience where sixteen guests eat together in the heart of the restaurant while Chef Andrew Sheridan works his magic, preparing each dish right in front of you.
The menu changes seasonally four times a year with extra tweaks in between to make the best use of the produce available.
Typical dishes might include tuna with pea and mango or Mangalica pork with broth but these descriptions don’t do justice to the stories and the memories the food conjures up.
Put simply, the food is completely focused on flavour, using only the very best – from A5 wagyu beef to N25 Caviar – to create the ultimate expression of each ingredient.
