Back to the menu
Come and taste it
starters
Trout gravlax, cucumber & dill
€13
We cure the trout ourselves: 24 hours in salt, sugar, grated beetroot and a splash of gin, which stains the edge of each slice a deep ruby. It is sliced to order, never ahead.
On the plate
- River trout from a farm we visit every season
- Beetroot-and-gin cure, 24 hours exactly
- Cucumber pickled in white balsamic
- Crème fraîche whipped with chopped dill
Good to know
Contains fish and dairy. Gluten-free as served. A glass of dry Riesling is the classic move here.
Reservations
Save your seats at the table
Tell us how many you are, high chairs, birthdays and grandmothers all welcome.
For today, call us directly:01 23 45 67 89