May 2, 2019 Restaurants
Celebrated chef Nick Honeyman is back on the floor, chatting with diners and serving his signature half-eggshell amuse bouches filled with a knock-back of foamy broth. It’s a newfound pride, and rightly so: after reopening following the Christmas-New Year break, the menu has shifted to nurture Honeyman’s passion for the finer side of classic French dining. Diners can now choose between the ‘menu du chef’ – dégustation for the whole table – and the two- or three-course à la carte. We love the little touches, like complimentary sourdough with burnt butter, and the recent addition of local natural wines. This renewed focus also shows in the use of seasonal vegetables and herbs, using ingredients from the restaurant’s plot in Kelmarna Gardens, the inner-city garden just around the corner.
What it offers: À la carte / Set-menu options / Dégustation / Good for vegetarians / Outdoor dining / Bar
A favourite dish: Aged eye fillet cheek with pomme puree, duxelle and black garlic (above)
Hours: Dinner Tue-Sat
Chef: Nick Honeyman
166 Jervois Rd