24 June 2026 Chef's Table
Every morning the kitchen team walks the garden before the menu is set.
What is ripe decides what is cooked. In these weeks that means heirloom tomatoes, soft herbs, and stone fruit at its peak. The result is a menu that changes quietly, week to week, always rooted in the day it is served.
Ask your server what was picked this morning — the answer is usually on your plate by evening.