Circa 1876 quite literally brings the ‘farm to fork’ ethos to life as guests overlook the organic kitchen garden that their food came from just beyond their plate.
The delicate fresh quail eggs are also gathered from our onsite Japanese quails.
Reservations are recommended. You can book online or reservations will be happy to arrange it for you.
Under Trent’s direction, the restaurant has now moved away from a la carte and instead created two-course, three-course, and a five-course chef’s tasting menu options.
Highlight dishes include Sesame Crusted Yellow Fin Tuna (Soft Cooked Pullet Egg, Olive Cheeks, Chipotle Aioli, Wasabi Roe, Fresh Garden Greens and Lime); Two Parts Duck (Seared Duck Breast, Slow Cooked Duck Egg, Fresh Black Truffle, Truffle Potato Foam, Asparagus and Jamón); Wagyu 5+ MB rib eye on the bone for two; and a Truffle Crème Brulee Foam (Truffle Honeycomb, Rhubarb, Crème Fraiche Ice cream and House-made Truffle Honey).