There is no sign on the house, which could be described as run down. You will walk through duck and chicken droppings to get to the front door and there is no air conditioning so be prepared to share your dinner table with flies and perhaps other insects. Having warned you of the rough edges, I can also say we had a great meal. Michael uses his own farm vegetables, fruits, Muscovy duck, rabbits and pigs. Our set menu included raw tuna, foie gras, pigeon and the best rack of venison I've ever tasted.
Preparation is fairly conservative.
Everything is done well. No wine is sold there so you should bring your own. The restaurant is becoming famous after a recent story by R.W. Apple in The New York Times. We also spent a couple days further north in the Haliburton Highlands cottage country where we had no memorable meals. We couldn't get into nearby Domain of Killien , a very private resort whose restaurant looked inviting.