The Tasting Menus

The way we create our tasting menus overlaps dishes according to the seasons. One dish could be available for several months, and another for just a few weeks. The seasons dictate our food.

At the restaurant we try to change a small percentage of our menus every month: probably around 10%, to keep it in season, although there are times when we change up to 5 dishes in a week. But all the dishes are tried and tested for many days prior to going on the menu, hence the new development kitchen. Years ago you’d change the menu on a whim – a nightmare in the kitchen. Now there’s so much more stability because getting a dish right takes time. You can’t just wing it.