It starts off slow: a simple steelhead roe in a spoon that could be an amuse bouche at many restaurants. But the flavors are better, fresher, cleaner. The table is black wood, almost IKEA like in simplicity. The second course lets you know this is not the usual eatery. Four different coquillage ( mussel, razor clam, oyster leaf and crab) arrive balanced on a mound of fresh seaweed arranged on a piece of driftwood. Welcome to another world of food. Impeccable service, fairly priced wines, surprises with every course, and, just fun. Some courses not perfect but others beyond sublime. Think otoro with green curry foam. My wife does not like cooked or poached berries but could not resist the blueberry, sorrel, macadamia desert. On leaving we remarked that we could not eat "regular" food again. At least until breakfast.
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