Jan 21st- May 4th
the seafood Season menu will pay homage to everything edible that can be sourced from our local pristine, tidal waters. These foods will be uniquely paired with the sun soaked flavours of our forest. A large variety of sea foods, mushrooms, berries, flowers and greens will be used to compose many unique menu items within their time and place on our islands. The seafood season is A celebration of wild flavours from our unique position on the edge of the world
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. We are fans of beautiful cutlery and tableware but also believe that some things taste better when eaten with your fingers
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.
Traceable organic grains and freshly milled flours.
Stone-milled to order
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.