Chef’s Specials

Artisanal, rich ‘pâté en croûte de sanglier, trompettes-de-la-mort, pistachios and foie gras’ made from wild boar with goose liver, cognac, black trumpet mushrooms, shallots, red port and juniper berries, served with a salad of mustard leaves, kale leaves, candied plums and walnut vinaigrette

Nicky has a great love for classic French cuisine and its traditions.
His passion and craftsmanship are evident in the creation of the perfect pâté, with a different variation every time.