Hummingbird

Chef Gareth Bolesworth artfully blends diverse culinary influences to craft unique dishes. Enjoy the stunning witloof leaf wreath filled with delightful ingredients and a sweet orange dressing. Don't miss the raw fish, kelp cream, green olive dish, featuring rich dashi and dehydrated olive orbs. With a supportive team led by manager Patrick Ferrier, this is an exciting dining experience that celebrates creativity and local flavours.