The menu here gently evolves with interesting changes to old favourites. I had the belly of pork which was accompanied by an Italian style pork and fennel meat ball. It has become a fashion to do a meat two ways and this is an excellent example of how to do it well. Starters and desserts were very good and the service was excellent as always.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.