The cuisine is Modern British and concentrates on using only local ingredients. Aberdeen born Brian Spark heads up the restaurant as Executive Chef and focuses on combining traditional British recipes with modern innovations. Dishes will change seasonally. “I want to keep dishes as natural and local as possible to stay in the concept of modern British cuisine”, says Brian Spark.
The restaurant has the capacity to seat 40 persons inside and another 40 outside in the Garden Courtyard where guests can enjoy al-fresco dining surrounded by waterfalls and plant life.
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