Gem of a restaurant. 3 juicy scallops to start. Nicely caramelised Sirloin Steak and the Tunisian orange and almond cake was light and moist. All supported by watermelon gin, a smooth pino noir and firey grappa. Nice to see the host/ chef coming out to socialise with guests. Excellent service.
What a wonderful way to start the New Years culinary chapter. Food freshly and locally sourced, menus decided on the day, cooked not just with inventive seasonings but real passion and the chefs‘ favourite wines. An open log fire, great company - what more could one ask? Try it, spread the word, and help make this new and exciting venture THE place to eat in the South West.
This was our first night out since moving to the area and I think we could have found our favourite restaurant!
Beautiful setting, amazing food and good service, it’s so nice when the chef comes outs and has a chat.
We can’t believe they change the menu every day and credit to them for doing so.
Only advice would be try and save room for the cheese board.
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