There's something magical about driving out to a farm in the middle of nowhere for a restaurant. Definitely gave The Menu vibes, but I loved how everything was sourced if not from the surrounding land, then from somewhere else in Canada. I loved the unfamiliar, native ingredients and the education that the meal came with. Favorites included just about everything: Lobster, carrot tuile, halibut, hogget, lovage sorbet, apple and quince tart (I don't even like apple tarts/pies), black currant wood ice cream sandwich. Also got the juice pairing and it was perhaps the most interesting juice pairing I've had. Service was practically flawless. The only thing they didn't do was push in my chair when I sat LOL. Stephanie was also a great server. She practically made our night. Loved laughing with her. Overall: Definitely one of the most memorable meals for me and worth the effort of the trip and money for a special occasion. read more

I had several issues with the service, food quality, flavors, value, and overall experience at Restaurant Pearl Morissette (RPM). In my view, Legende, which holds one Michelin star, blows RPM out of the water. Even Alo, which I consider below average for a one-Michelin-star restaurant, was significantly better. The rhubarb juice had a mediocre flavor and was somewhat bitter. 5/10. The snacks were a mixed start. The seasoning and sauce overpowered the Dungeness crab, while the caviar portion was minuscule considering the price point. The crisp had a similarly overpowering flavor that was difficult to identify. The vegetable with focaccia was decent. 5.4/10. The crudité was light and refreshing, with a good balance of herby and creamy sauces. I could identify most ingredients by taste. One mint leaf was bitter, but overall it was like a fruit bowl mixed with a garden salad. 6.4/10. The first cod was dry, salty, and fishy. I didn't enjoy it. The server wouldn't let me explain what I disliked and rushed me into a refire when I would have preferred something else. 3.9/10. The refired cod was a substantial improvement: juicy, flavorful, and not fishy. The sauce was sharp but pleasant and herby. Still not wowed, but much better. 6.4/10. The hen of the woods had a tasty, well-cooked mushroom and an interesting concept. However, the sauce was strangely sour and overpowering, while the dish was excessively oily because of the potato "crisp." Interesting idea, but poorly executed. 4.7/10. Nearly every sauce was excessively wine-forward, and there was noticeable repetition of flavors, particularly mint and wine reductions. The halibut in butter sauce was my favorite dish. None of the pepper came through, the wine sauce was overpowering, and the dish was overly salty. However, the halibut was cooked beautifully and wonderfully buttery. 6.8/10. The savory egg custard was far too sweet, with reduced wine dominating the dish. The texture was silky and the egg flavor fresh, but it was overwhelmed. The chives lacked brightness. 3.7/10. The grilled lobster with lobster bisque, tomato, and zucchini left me struggling to understand what the vegetables contributed. The bisque was decent and the lobster had pleasant flavor, but it was horribly overcooked and tough. 5.6/10. The guinea hen was inconsistent. Half was tender and moist, while a substantial portion was chewy and somewhat gamey. I liked the gaminess but not the chewiness. The carrot, nectarine, and clean jus worked well. 6.6/10. The blueberry juice was light, clean, and refreshing. 6.7/10. The pork loin and sausage dish was decent but unremarkable. The loin was overcooked and tough, while the sausage was dry. The sauces were decent but not memorable. The beets contributed little, and I wanted more fennel. 5.6/10. The PEI cheddar and RPM honey course was a good combination, but the cheddar was too fatty and rich to eat alone. I needed bread or a cracker for balance. More honey or thinner slices of cheddar would have helped. 6/10. The cantaloupe sorbet with sabayon was bland, boring, and lacking sweetness and flavor. 4.3/10. The raspberry and roasted thyme mille-feuille was extremely disappointing. The raspberry cream was tart, while the raspberries were almost inedibly tart. The pastry was flaky but greasy. I couldn't finish it. 3.1/10. The frozen strawberry was the best dessert: light, with great texture and pleasant strawberry flavor. I would have liked more floral notes from the blossoms and some chocolate for richness. 6.7/10. The miso and whiskey madeleines had a strange, spongy texture. I didn't love the flavor and gave up after two bites. They also arrived after I was told the strawberry dessert would be the "last bite." 3.5/10. Beyond the food, the glasses in the middle of the limited dining room created constant clanking. The extremely loud music gave me a headache and made servers difficult to hear. The time between courses was also quite long. They also didn't answer when I called early to ask if I could come in and wait. Also, the condition and cleanliness of the bathroom were shockingly bad. The dim flickering cheap lights also contributed to my headache. I was told the halibut was line-caught on the Atlantic coast, but later heard another server say it was from the West Coast. Which is it? I also don't understand the obsession with locality. Excluding vanilla or chocolate unnecessarily limits the pastry chef, yet the rules are broken with coastal fish, coffee, and tea. Why impose arbitrary restrictions when a simple local focus would suffice? The ethos should be delicious and elevated food. Overall, repetitive flavors, especially mint and wine reductions, and sauces that overwhelmed dishes were major issues. There were decent dishes and interesting ideas, but too many were poorly executed. Nothing was above a 7/10, and most dishes were below average in flavor--difficult to reconcile with the price point and accolades. read more

What an incredible experience here last night. One of the best of my life! The location felt very tucked away from the world. Driving down a gravel pathway through the property to get to a mostly unmarked black building. There was an unmarked door that blended into the side of the building with a welcome sign sticking out. Already so intriguing and very elusive feeling! We headed up the stairs and were warmly greeted by the host who led us through the dining area to our table in the corner. The ambience of the dining room was very minimalistic yet rustic and warm. Perfectly designed to look out of the window to the rest of the property. Our waiter alex along with the rest of the well equipped and knowledgeable staff were excellent at guiding us through the meticulously crafted 10 course meal. We added the cheese course in between main course and desserts, fabulous addition. Honestly too many great things to list. From Lobster from Nova Scotia to hearty sourdough baked right down the street, to marinated raspberries on top of a finely crafted dessert. On top of most everything locally grown. The amount of flavor we experienced was incredible. We opted out of doing the wine pairing and tried out a few of their cocktails instead - Manhattan, vesper martini, pineapple weed daiquiri - all fantastic. I will be dreaming about this for a while! read more

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10/10 for service, flavor and aesthetic. We had no idea what we signed up for. 12 amazing courses with so many unexpected flavors. The barn is so chic. Every dish was beautifully plated and described to us in detail. Will 100% be making a reservation next year. Lincoln is also adorable. Their bakery down the street was closed by the time we arrived, but it's set on the cutest street with shops and restaurants. You will not be disappointed by this experience. Worth every penny! read more

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This restaurant has been on our list for YEARS! We finally were able to go here for our two year wedding anniversary. We actually didn't know it got a Michelin Star recently, so we had really high expectations! Booking an appointment wasn't too bad because we booked right when spots opened for the month. We got the date and time we wanted. We arrived early and wanted to visit the shop/winery but couldn't find it. We later found out that there is no storefront for the winery. There's not much in the area, so we drove to a winery to get a tasting flight. We were seated on the side, not beside any windows so we can't comment on the view. The menu ($185/pp) is set so we didn't have to choose anything. We opted out of the wine pairings and got a bottle or wine instead. We were not a big fan of the wine. We actually changed the wine we originally picked because we didn't like the taste. The second wine we got was okay, but also would not get again. Both were a Pearl Morissette wine. The dishes were delicious and you could taste the fresh ingredients. Loved that they were locally sourced. The sourdough bread with the whipped butter was SO good. The lobster, halibut and black koji ice cream sandwich were some of our other favourites. Service was okay. We were expecting more for a restaurant in this price range, especially after getting a Michelin Star. They wished us a happy anniversary, but they didn't do anything special for it. Overall, we're glad we got to try here but we've had better! At this price point, I'd rather go somewhere closer to home. read more

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Had the pleasure of dining at RPM before their well deserved Michelin star and our experience was a great indicator of this prestigious award. There's a lot of thought and effort in every dish, particularly their support for local ingredients and they made sure to acknowledge where certain items came from. The one thing I would do differently for my next visit is to book the dining room. We had high expectations for the private area for the Chef's Table but it was too dark for our liking and the window facing the kitchen was quite small, tucked away in the corner. Perfect for an intimate setting but I would rather dine by the windows overlooking the garden. There's a difference of around 5 courses (between dining room and chef's table). read more

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Everything one could want out of a michelin starred experience. The staff, the food, the drinks, the atmosphere was all worth it. I'd return quarterly, it was worth the wait. read more

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Absolutely gorgeous interior and setting. RPM was delightful for the eyes but not quite for my tastebuds. I love the concept- similar to Actinolite- making the local produce the stars of the hour. It seemed like a perfect place for me. The issue for the most part was the salt content. Most of the dishes, all except for two and the desserts, were way too salty. I love my sauces and soups, but I could not dive into any of them. The poor ingredients were drowning in salt, especially the fish. The waiter was surprised I had not touched the consommé ... it was rather impossible for me to drink. The dishes were presentable but not outstanding. Maybe it was salt related but for the most part not memorable. It would be very hard to convince me to go back. I do like their rose wine and their bakery at Jordan station. I'd go back there no problem. I think they do bake very well. Disappointed, but glad to have tried it. It is a gorgeous building. read more

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We came here for lunch to celebrate our wedding anniversary, and this restaurant did not disappoint. Restaurant Pearl Morissette serves up modern cuisine with flavours straight from their garden next door. Overall I would rate this restaurant at 4.5 stars rounded up to 5. Before I talk about the food, I want to mention the key reason for rounding up is that Pearl Morissette is a tip-free restaurant. That is, the staff are paid a proper wage by the restaurant and do not rely on nor expect tips. So you'd get the same wonderful and attentive service whether you order a $500 bottle of wine or are like me and do not drink at all. Restaurants should be rewarded and encouraged to provide their staff a steady income stream free from the volatility of whether the restaurant has a good or bad day. On to the food and the experience. Upon entering the restaurant, we were provided with a bottle of hand sanitizer to bring to our table. We were seated by the window with a wonderful view of the farm and field below. The view and ambiance prepared us well for the dishes to be served. The menu is a rotating chef's choice meal which is served for both lunch and dinner. This week we had 9 courses (photos attached). There is an optional cheese plate that you can add between the savory courses and desserts. You can also add a wine pairing or a juice pairing. We just had the basic 9 courses. The starter was a cured trout with watermelon radish in a light citrus sauce. It was a refreshing start to the meal and the fish was tender. I personally would have preferred it served chilled, but as a dish it works well as is also. Next we were served a couple of thick slices of sourdough bread. The bread itself was alright, but my piece had some crust that was burnt. Two more seafood courses came after the bread - some grilled lobster with diced scallop and cherry blossom - a solid dish that has an excellent contrast of textures - and.some wild halibut in a potato sauce with apples. The halibut was cooked perfectly, and the sauce was full bodied and flavourful. One thing to note about the halibut dish is that you *must* take each bite with some of the sweet apple. The sweetness was a necessary counterbalance to the saltiness of the fish, and without it, the dish was actually a little too salty. But with the apple in each bite the dish was perfect. After the seafood came a break with grilled asparagus and pea sprouts. The placement of this course allowed us to move into a different textural experience and contrasted well with the previous courses. However my asparagus tasted slightly bitter (undercooked?), but my wife said hers was fine. The next course was arguably my least favourite. It was a sourdough pancake topped with miso, mussels, and puffed wild rice. I felt if they had just removed the pancake it would have been a great dish - with a flavour and texture similar to a Japanese rice cracker. But the pancake ruined it - both the flavour and the crispy / crunchy texture were diluted by the pancake. The last of the savoury courses was a lamb smoked over peach wood and finished off on the grill. It was my favourite dish of the meal. The wood flavour permeated throughout the meat which was well complemented by the sauce. Simply divine. The meal finished off with 3 desserts. A sour mousse with dried rhubarb, a blackcurrant ice cream, and a cookie. Of the three I enjoyed the ice cream the most - though I've always been a fan of blackcurrant. The mousse with dried rhubarb was interesting, as the rhubarb was quite crunchy and added a lot of texture; but it seemed too sour for a dessert. The cookie on the other hand was too sweet for my taste, but that's a personal preference and not an issue with the dish itself. I should also mention that throughout all the courses there's a constant theme of "nature" and "refreshing" in the use of flavouring.. Many of the dishes included flowers as either accents or garnish. There was also use of sweetgrass to give many of the dishes a scent reminiscent of a meadow after a spring shower. These little touches added greatly to the experience. Overall my wife and I had a wonderful time at Pearl Morissette. The staff were attentive and knowledgeable about each of the dishes we were served. The food was innovative, and despite some flaws, worked well to tell a coherent story. The fact that the owners decided to pay the staff properly is enough for me to overlook some of the imperfections in the dishes and round up my rating of 4.5 stars. I'll be looking forward to visiting again to try their menu in another season. read more

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I'm torn writing this review because the service and the ambiance were amazing while the food fell short of our expectations. My husband and I planned a trip to NOTL for this meal. The booking for this set menu lunch was difficult to get so our expectations were high. The dishes looked beautiful with many earthy decors but most of the dishes lacked the wow factor when it came to taste, texture and seasoning. We were disappointed that the dishes looked better than they tasted. We had the wine pairing which included international and local wines. I believe there were only 2 wines from Pearl Morisette which we were disappointed about as we wanted to try more PM wines. Our server was gracious enough to offer us some open bottles of PM tastings. Tip was included in the price which was explained that their staff is well compensated. Even when we tried to secretly tip our server, he politely declined. Ps their bakery not too far away has amazing bread! read more

Restaurant Pearl Morissette - Diners Near Me - Lincoln, Ontario

I celebrated a special event recently and was really glad that I chose this place. The full experience was wonderful, with the food and scenery both reminded me of refreshing smell and taste of farm. The service had great attention to detail. They were being very serious to fight for the Michelin star and I think they do deserve a star. The restaurant offered a 9-course tasting menu at $147 per person, with another $95 for wine pairing. They claimed tips were optional because of the high base salary of the employees. Most of the dishes were wowing me with the strong focus on sauces as a French cuisine. The scenery of the farm also made me feel really relaxed (we got a window seat with best view). They used varieities of sweet grass to add fragrance to most of the dishes. It reminded people the taste of grass. Although not being a big fan of parsley's taste, it still didn't affect me enjoy the dishes at all given how small amount they used. My favourite dishes include: - Grilled lobster with cherry blossoms and lobster roe: It was cooked perfectly, light flavouring. The creamy sauce had a strong seafood taste and we didn't want to waste any of it. - Halibut with potato, lovage and apple: Again, the chef was very good at the fire control. The flavour was a bit heavier than other dishes. This dish had a srtong taste of sweet grass. - Grilled asparagus: I would never expect a veggie dish to amaze me before I had my first bite. Despite the slightly undercooked asparagus, the sauce was way too good. - Smoked lamb: They used poachwood to smoke the lamb. It had a strong smokey taste with the nice scent brought by the poachwood. This reminded me of childhood memory of Beijing roast duck from traditional Chinese restaurants. These days only a couple of roast duck restaurants with long history in China are allowed to use wood from fruit tree to roast the duck. It was truly one key to success of the dish though. They were not using a very soft part of the sheep, but it turned out to be so tender and melted in mouth immediately. - Caramel ice-cream with black currant wood: The combination of the flavour from each part just matched so perfectly. I liked that it was not as sweet as most of the Caramel dishes. - Rose mondarda mousse: This was an extra dessert for our special occasion. It was quite sour and refreshing. I found that they really liked to use grass and flowers throughout the courses. The chef was very creative in many dishes. Most of them was a success. Of course, there were misses too. My least favourite dish was the grilled mussels with sourdough miso pancakes. The flavour of each part of this dish didn't get along, and it was quite overwhelming. The last dessert, Meringue, Angelica and fig leaf tasted too sweet and it was a bit weird to add grass to this dish too. The sourdough and butter, the trout with watermelon dishes were okay but missing the wowing factor. Overall, the food was amazing here which can remind me of many good memories and imagination. Atmosphere was quite relaxing. Service was great with people collecting bread crumbs all the time. I think they are definitely up to Michelan star standard, surpassing a lot of fine dining restaurants in Toronto. It's so worth the trip here and I'll definitely revisit for special occasion. read more

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Although Pearl Morissette is a winery, a low supply of wine means all tastings are cancelled "for the foreseeable future", which means to try their wines you need to visit the restaurant. One option is to add the wine pairing ($60) to your meal. Having already sampled a fair share already, I opted for two produced by the winery at dinner. To begin, a glass of the 2016 Cuvée Roselana ($11 for 5oz), a vibrant red rosé that's just as fruity to match, in an aromatic but not sweet manner. Even their 2014 Cuvée Madeline ($10.50 for 3oz), a cabernet franc, had big bursts of cherry notes that when combined with a savoury main calms down and mellows into a lovely finish. Pearl Morissette makes vibrant and easy drinking wines. The meals are tasting menu only ($85 a person, inclusive of gratuities), which changes daily. Located in the Niagara Escarpment, it's no surprise the dinner includes a lot of produce, showcasing the bounty from the local environment. The first dish, a braised eggplant, covered with plum slices, fig leaves, and basil is the sexiest eggplant I've ever seen (no emoji pun intended). While the eggplant's flesh looked white, the texture was soft and creamy accentuated with bursts of floral, sweetness, and licorice (a flavour I'm not normally a fan of but somehow works in the dish). After all the wine tasting, I was ecstatic to see the wedge of crusty sourdough bread, served warm with a side of butter. Pearl Morissette mixes corn meal into the dough so the bread has that sponginess of sourdough but a wonderful sweetness as well. A palm-sized bean tartlet continues the meal. On the bottom, a creamy and tangy chevre goat cheese topped with diced butter beans that adds a lovely crunch against the thin buttery tart shell. Give me more! A scallop is lightly warmed and cubed amongst a Doe Hill pepper purée, which is surprisingly flavourful... to the point that it covers the delicate scallop. Learning more about the pepper, it's described as very sweet. For me there was a slight bitterness mixed with a rich capsicum flavour, which pairs nicely with the sweet corn but less so with the seafood. Personally, I enjoyed the scallops plain with flecks of marigold petals. While I don't mind the scallop undercooked, the grilled hand-caught line cod was too rare. The outer edges were fine, flaking away and cooked through, but the thicker section had a slightly gummy texture and fishy essence - it needed another minute on the grill. Maybe if the accompaniments were stronger the fishy taste could be covered, but the tomato juice and razor clam broth were so light that couldn't mask the undercooked fish. The best part of the dish was the freshly picked tomatoes, simply amazing. Oh, the bounty of Niagara! While the first half of the meal was light and summery, the following wild mushrooms was a nice progression towards the main. I can see why the lobster mushroom gets its name with the red outer skin and the inside being white. Moreover, it even has a meaty texture and slight seafood essence. Along with black trumpet mushrooms, they are tossed with a bread miso so the dish has an Asian flair with a hint of smokiness. read more

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Reservation system is flawed and poorly thought out. You need to leave a $95 non refundable deposit to hold your reservation. Difficult to get a table, so they will put you on a wait list. then email you if a spot opens up, but also immediately open that spot up to be booked on the internet, so by the time you call back with your credit card number and pay your $95, the space is booked by someone else. What is point of having a wait list ? read more

Bottomline: a must try dining experience in Niagara on the lake. And a worthwhile trek from GTA for PM fans just to eat here. This restaurant while part of PM winery, unlike its peers doesn't build the menu around PM wines, instead it aims to build a beverage list around great food i.e. confident that PM wine will make it into, but open minded enough to have majority of the wines from outside of PM. Hence, I think this deserves a separate listing from the winery. Ambience, service, decor: 5/5 cozy yet chic, friendly & easy going yet professional and tips are included. Food: for lunch we had 3-5 course options, but in reality had like 8 dishes. They try to source everything from their own farm or locally, and menu changes regularly. Liked many and loved some. Would be back. When the main chef (Daniel Hadida) was trying out his menu prior to opening, we were guinea pigs at one of his dinners at the PM house and loved it. And yes, you get to take your menu home. Tips for the chefs: Be mindful to not forget while visually, texturally and content-wise creative food is great, taste of the food is what matters most :) Tips for diners: be open minded and set aside 2hrs for lunch. read more

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An exclusive experience we enjoyed. Perfect for a special occasion or a once in a while splurge. The location on a working farm was a nice touch. Very peaceful countryside setting, we were seated outdoors as it was peak summer. 7+ courses, blind menu (you can let them know of any restrictions). Each course was well thought out and service was impeccable. As it's been a couple months since we went, I will not provide details about the menu, plus it changes on a regular basis anyway. Suffice to say they focus on local produce, even having some items from the farm itself. One interesting point of note, gratuity is included in the pricing as they pay a living wage to their staff. We will be returning one day. read more

Pros: The Restaurant At Pearl-Morissette is an exciting addition to the Niagara-On-The-Lake's fine-dining scene. To start off, the space itself is beautifully designed in a contemporary, minimalist barnyard style. The attention to detail from tables to lighting to decor, and the taste level of visual design is unseen in the region. In addition, the staff is very polished; reminiscent of a French style of service while maintaining a lighthearted attitude. The restaurant features a mandatory blind-tasting with optional juice or wine pairings. At the time of our dining, it was a 9 course with 7 pairings. The food is quite good; creative combinations with visual appeal. The wine pairings were very eclectic in a good way with some showing strong and others weak. If you enjoy French wines this is a treat. (The standout wines were the '17 Francois Chibaine "Les Tuffeaux" and the '13 Pearl Morissette "cuvee monunique " Gamay.) Cons: The only downside- and the reason I did not give 5 stars was due to two things: 1. The first 5 plates felt more like mini-apps with the East Coast Scallop and Roasted Sweet Onion more-so amuse bouches. This all led up to the Roasted Pork followed by 3 desserts. I have had countless tasting menus across the globe ranging from WAY too much food to feeling unsatisfied. This was definitely the latter. I feel that there were too many petite bites and having only one actual entree/cooked meat course was too little and resulted in an unbalanced tasting. 2. I understand it has to do with dish pairing but I could have done without the some of the mediocre whites. This also ties into what I wrote above but I would have liked to see another red pairing. Overall I would definitely be interested in going again for a new tasting menu as the level of polish at this establishment far dwindles any competitors in the area. read more

Lots of creative and unique dishes that you won't experience at any other restaurant but I didn't like some of the dishes due to them being overly sour, vinegary, spicy or strong tasting. Out of the 9 courses, I enjoyed only two courses. Compared to other high-end restaurants that I have been to, there were too many dishes that I didn't enjoy much. Service was quick and professional. Overall, it was good to try different stuff that I wouldn't normally cook with such as walleye, celeriac, and persimmon. read more

Blind tasting menu. Great service. Very reasonable priced for a tasting menu of this nature. Gorgeous and romantic atmosphere. The food is amazing and very pretty to look at. Many of the ingredients are foraged and Pasteur raised. Some of the ingredients are straight from their own farm. The meat and fish dishes were amongst the best I've had in this part of the world. The location is about 1 hr drive from downtown Toronto and surrounded by orchards and wineries. read more

This restaurant was a culinary experience. The outdoor tent was so chic and we had a perfect view of the farm. I would highly recommend for any special occasion dinner. Blind tasting only and we paired with wine. We were so fortunate to get in from the wait list during our stay in NOTL read more

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Excellent experience every course from the blind tasting menu was very different from what you get from other restaurant and one of the chef came out to explain each dish and they all shown so much pride in what they have just prepared. It's on top of a old barn and very comfortable and relaxing surroundings. We will definitely go back soon. read more

This place has a very unique approach and veggies that will blow your mind. The portions are small but I don't think that's the point because the tastes are really epic. There is no menu, you don't even know what it is when seated. Instead they explain what it is as it comes. The fish and meat were pretty good but the vegetables were even better. I never expected to taste mushrooms braised in beef that are actually better than beef itself. Wine pairing is also small in terms of volume but extremely unique and you're pretty sure to leave the place with wines with unique grapes varieties you've never encountered before. The only thing keeping this from a five star is a chicken course where my wife's was perfect and mine was just a little over done in certain parts. I'm being really picky - but the price is high so you expect perfection. At the end of the meal, the menu comes as a souvenir as to what just happened. I didn't find the no menu off putting at all, in fact it's genius: With a tasting menu in front of you before anything begins, you still have a chance to modify something and ruin your own meal. The no menu thing takes your own idiot factor out of it and you have to trust in what they are about to serve you. It's the better call. There is no tipping allowed, also unique. If you're looking for something completely different in the GTA it's worth checking out as long as being stuffed after a meal isn't your thing. Most restaurant experiences are largely the same but this one is different. read more

Was on a sailing trip to the Bench and decided to go to this restaurant with another couple. Really glad that we did. The overall experience was fantastic! Once you find the place (it is really not obvious) and walk up the stairs of a black barn, the space is really lovely. The service was outstanding and not in a pretencious way. As we had been drinking all day, each couple decided to share the wine pairing which I would highly recommend(the pairing, not necessarily the sharing). The food was all beautifully presented and was very veg-forward with lots of fermented ingredients going on (in a good way). If you have not been, this is not a fussy environment- I wore heels and noticed that I was pretty much the only one to do so. It is in the middle of farmland and there is a gravel road outside so I will keep this in mind next time. Not sure why some people are complaining about the amount of food- it was plenty although that wild strawberry tart could have been a little larger! Can't wait to return. read more

Unique dining experience in a beautiful location. Worth the drive ! Every dish is delectable, perfectly presented. The chefs and baker come to the table and you will leave feeling enchanted by the intimacy of the experience. Good value, too. Definitely need to book in advance, though. The waitlist works! We were worried about leaving hungry but all four of us felt very satisfied and with an extremely memorable experience. Thank you, chefs eric and daniel and anthony ! read more

Worth the wait, worth the hype. Wine pairings on point, creative food and presentation, service was excellent. Can't wait to visit again!

Exceptional! The things they did with food. Unbelievable flavours. Course after course I was blown away. Very attentive service with lots of information about the food and the source. read more