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Chef Campbell has left the restaurant in 2009. This album is now for historical purpose only.
This establishment has suites and spa, simply a perfect place for a romantic getaway.
Image 4: As a substitute for risotto…
lemon curd, beetroot
'mi cuit', spiced lentils
tomato, parmesan gnocchi
Image 8: Foie gras
in a unique "smoked banana" sauce. This course definitely stood out from the rest.
The charcoaled aroma and rich banana flavour combined brilliantly with the silky and lightly caramelized foie.
braised onion, balsamic
Image 10: As a substitution for beef…
artisan, pickled onions
Image 12: As a substitution for cheese…
Cucumber & Lime
… in a refreshing citric-cucumber broth
Sage and Caraway
Hidden underneath fried crumbles is a herby sorbet.
Hazelnut, treacle, muscatel
sponge, oil, ice cream
Image 17: Petits-fours
Even though there was only one memorable dish (foie), every dish suited our palate and was perfectly executed.