The arrival of autumn not only harks a change in the scenery, but also the arrival of game season. To celebrate, Head Chef Davide has created a bespoke Game Tasting Menu, available every night in the restaurant until 31st October. Highlights include venison salami, roe deer liver with fried polenta, and chamois ragù. Select dishes will also be available as specials alongside the à la carte.
What’s more, on October 22nd, we’ll be hosting a special St. Hubertus Game Dinner with our butcher, Branchi, who will share his expertise and insights into sourcing and preparing wild game. Paired with a bespoke menu showcasing the very best of the season, including ibex dishes available for this event only, this promises to be an unforgettable evening.