The Kitchen
Dining
The estate has fed itself for longer than it has taken guests. Most of what reaches your table was picked, caught or baked within a few hours of it.
Dinner, 7pm – 10pm
The Estate Table
Nine courses if you have the evening, three if you do not. The menu is written at four each afternoon, once the garden has been walked and the day's catch has come up from the coast. There is no printed wine list — tell the sommelier what you are enjoying and something will appear.
Reservation required · Included in full-board rates
All day, 7am – 6pm
The Verandah
Breakfast runs until whenever you surface. Eggs from the estate, bread baked at four, coffee grown four hundred metres downhill and roasted on site. Lunch is lighter and mostly cold — salads from the garden, cured fish, fruit picked that morning.
No reservation needed · Breakfast included in every rate
6pm – midnight
The Cellar
Cut into the hillside below the main house, where the temperature holds at fifteen degrees without any help from us. Four hundred labels, a long zinc bar and a fire that is lit from October. The bartender makes exactly one cocktail well and will tell you so.
Adults only after 9pm
How the kitchen works
Harvested at dawn
The kitchen garden is walked at six. Whatever is ready decides the menu, not the other way around.
Written daily
No dish survives more than a week. If you return in a month you will not eat the same meal twice.
Four hundred labels
Weighted towards Indian and old-world producers, with a deep bench of things that pair with chilli.
Cooked for, not at
Tell us what you cannot eat and the kitchen will simply cook around it. No separate menu, no fuss.
Dietary needs are not a problem
Tell us when you book — there is a field for it at checkout — and the kitchen will plan around it rather than substituting at the table.