5 /5
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In this small restaurant, house grown food makes its way direct to your plate via the very inventive and deft hand of a single chef, Blayne, and front of house, Chayse, two Bertoncello brothers. The trick in this kitchen seems to be about using what's seasonal and fresh right now, combined with a zero waste mantra. So fresh right now is combined with pickled and preserved items from last harvest. Eg. the apple cores from last year were pickled and ended up with our 21 hour pork neck last night. Pumpkin skin makes its way into a smoky dust adorning fresh roast pumpkin and jazzed up with an intense chicken jus. The beginning is a harvest sample of what's ready now, all inventively dressed and...