We get the chance to bring a unique dining experience to our guests, with exceptional food grown by our gardener and farmers, served by our chefs.

Our ever changing menu is defined by hyper-seasonal ingredients, responsibly sourced. We work with the seasons, foraging and preserving throughout the year. Making our own bread, butter, charcuterie and preserves.

There is no traditional menu, instead, guests are offered a multi-course dining experience with the best ingredients harvested that day.