Our menu has years of experience behind it; each aspect carefully selected.
Starting with our plate's - Each individually hand thrown in our pottery studio by Head Chef & Ceramicist Brian Anderson.
Our produce; if not homegrown in our own vegetable garden, our family farm, or foraged. Is sourced as locally as possible - we work closely with our suppliers always being mindful of who, where & how they produce. Brian's technique simply complimenting each component, letting the ingredients do the talking.
Influenced by the East our dishes are designed to be shared.