Pheasant and duck, pigeon pie plus terrines of white rabbit and other game foods are specialities of the house. The style is distinctively French but slanted to the Granite Belt climate, using local produce wherever possible. John likes to use wine-enriched sauces and interesting vegetables. John explains the format has proved extremely popular and it suits the country nature of the restaurant. We concentrate on the quality of the menu this way and it enables us to use the freshest local produce.
People love that.
They are very complimentary about the food. Many courses are served on a central plate from which guests help themselves. There is plenty of food and variety so, even if someone doesn't like a dish, no one goes hungry. It's good because people get to try things that they may not always order from a menu. John may safely be described as obsessive about food.