The dishes prepared by Stuart Dellar and his team are inspired by the South of France using modern techniques, quality, locally sourced seasonal produce, and herbs and flowers from the garden.
The seasonal menu is influenced by the availability of local produce. We use young crisp vegetables in spring, refreshing fruits and stones in summer, wild mushroom and forage in autumn and game and root vegetables in winter.
The dishes created are images. Each plate is defined by contrast and shades where the produce, the combination and complexity of flavours, textures and the cooking techniques are very carefully assembled.
We would like you to experience a unique dining experience.