Okay hear me out. Compressed/pickled celery, brown butter celeriac and oyster purée, watercress and kohlrabi juice with a caramelized oyster oil. Kinda cool balance of acidic flavours with rich and fatty notes.
The only way to make this meal feel more at home would be to eat it in the forest, sitting between the roots of a tree, mist caught in the moss at our feet. Make your reservation for our Truffle Dinner so you can join us for this special night!
Monday January 21st at 6:30pm.