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Trout gravlax, cucumber & dill
€13starters
We cure the trout ourselves: 24 hours in salt, sugar, grated beetroot and a splash of gin, which stains the edge of each slice a deep ruby. It is sliced to order, never ahead.
On the plate
- River trout from a farm we visit every season
- Beetroot-and-gin cure, 24 hours exactly
- Cucumber pickled in white balsamic
- Crème fraîche whipped with chopped dill
Good to know
Contains fish and dairy. Gluten-free as served. A glass of dry Riesling is the classic move here.
Book a table
Tell us when and how many, we confirm by phone within the hour during service days.
Tables are held for fifteen minutes past the booked time.