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

Take a table

Twenty-two seats go quickly at the weekend. Tell us about allergies when you book, the menu adapts with a day's notice.

Tonight? Better to call:01 23 45 67 89