Feb 5th - May 21st
This season our team is working harder than ever to reestablish links between humans, nature and culture, striving to highlight common elusive elements that few people notice in their daily lives. Our culinary expedition has no destination or end, rather, it centres on constant movement, observation and respect for the temporality and the seasonality dictated by our local tidal systems. Our ingredients are sourced directly from the cold depths of the ocean and its shorelines and the tidal limbs of the Riparian forest.
We love beautiful, rare and unique ingredients. Our Wild and Farmed foods are picked at their prime and delivered fresh daily. This allows us to prepare a unique menu every service to accommodate the large varieties of wild fare used.
Our Goal is to define and nurture A sincere sense of time and place through our food. By implementing a hyperlocal seasonal system for sourcing our ingredients we are able to share. Exceptional, locally farmed and foraged fare chosen at It's prime, to be carefully prepared for you.
ingredient Execution will always be in the hands of the chef. this represents many elements including - knowledge, training, experience, skill, and tools, all working in concert together to compose the hyperlocal cuisine we serve. When ingredients arrive at the kitchen they have in one sense, already been finished. at the stove we have no control over the way a Brassica was harvested or how an animal was raised. As chefs, all we can do is carefully select our suppliers and work with them one on one to ensure the most exceptional ingredients possible. are served.
all that we have accomplished through the years has been made possible through partnerships with extraordinary, local food purveyors. Our responsibility then, is to support these individuals by executing menu items for your enjoyment that highlight and elevate the fruits of their labours.