CLICK ON THE MAIN PHOTO ABOVE TO VIEW CAPTIONS IN GALLERY FORMAT
Image 1:
Chef Campbell has left the restaurant in 2009. This album is now for historical purpose only.
Image 2:
This establishment has suites and spa, simply a perfect place for a romantic getaway.
Image 3:
Cauliflower
risotto
Image 4: As a substitute for risotto…
Scallop
lemon curd, beetroot
Image 5:
Salmon
'mi cuit', spiced lentils
Image 6:
John Dory
tomato, parmesan gnocchi
Image 7:
Squab
treacle jus
Image 8: Foie gras
in a unique "smoked banana" sauce. This course definitely stood out from the rest.
The charcoaled aroma and rich banana flavour combined brilliantly with the silky and lightly caramelized foie.
Image 9:
Beef
braised onion, balsamic
Image 10: As a substitution for beef…
Sea bass
crawfish, tomato
Image 11:
Roquefort
artisan, pickled onions
Image 12: As a substitution for cheese…
Crab
olive, potato
Image 13:
Cucumber & Lime
mango, espuma
Image 14:
… in a refreshing citric-cucumber broth
Image 15:
Sage and Caraway
Hidden underneath fried crumbles is a herby sorbet.
Image 16:
Hazelnut, treacle, muscatel
sponge, oil, ice cream
Image 17: Petits-fours
Even though there was only one memorable dish (foie), every dish suited our palate and was perfectly executed.
