A small plate with heirloom tomatoes, native apples, and rose vinaigrette
A small white plate with a fig leaf-wrapped pork terrine, mustard, fresh figs, and rye cracker crisps.
A white bowl containing a duck fat dumpling smothered in sauce Robert and black truffle.
A plate with confit pork belly, preserved cherry gastrique, turnip sauerkraut, and spring onions.
Two seared scallops served on a bed of salt in a scallop shell, with matsutake mushroom jus, hazelnut, and lime on a white tablecloth.
Chef Tim Meyers garnishing a dish with sauce and smoked trout roe, featuring French white asparagus, and salmon on a white plate.
A plate with c cedar smoked lamb shank, artfully plated with carrot-miso puree and edible flowers.
A dessert with a round meringue shell, topped with crushed pink cookies and fresh raspberries, sitting in a pool of red sauce on a white plate.
A blank white page with black text that reads "Photography: Oliver Forti Jevremov" near the top.
Elegant restaurant dining area with multiple wine glasses, folded napkins, and cutlery on round tables covered with white tablecloths. Wall-mounted lamps are visible on the beige wall.
A vibey, upscale restaurant with a glass-topped bar, a collection of vintage spirits, and dining tables set with white tablecloths, glasses, and silverware. Warm lighting highlights the interior decor, including a large artistic wall photograph.