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A tennis club in a peaceful lakeside setting is the backdrop for restaurateur Gaetan Brousseau’s newest venture. The menu refreshingly steers clear from the usual burgers-and-wings concepts, favouring quiche, fish tacos, steamed mussels with curry-anise cream or chicken supreme with thyme jus, all brightly flavoured and value driven. Dinner is hearty: pumpkin-seed-crusted spot prawns over house-made carrot ravioli with peashoot cream for starters and mains like Island Berkshire pork chops with grainy mustard spaetzle, or wild, free-range, and seasonal fish and proteins dressed with Merridale cider reduction. The wine list offers local and global picks, and is tightly edited to reflect value and accessibility. Great for brunch on the patio.

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