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This small restaurant has been a hit since it opened in 2013. The chef, Melanie Englebin, has a sure touch, using the freshest of seasonal ingredients and making sure the dishes look beautiful on the plate, with herbs and edible flowers adding color. If you have a particular preference as to how a dish is cooked, discuss it with her—her philosophy is to please you, not her own ego. On the regularly changing set menu (there's no à la carte), you might get a winter butternut squash soup with a bacon emulsion. Fish features predominately, with the likes of sea bass or sea bream possibly be served with something unusual, such as lamb cheek. Desserts are home-made, and though the portions are fashionably small, options such as chocolate mousse with chocolate crumbs, or apple pastry and caramel cream, leave you feeling perfectly satisfied. The open kitchen shows a happy crew doing what they love; be sure to book in advance.