KITCHEN CONFIDENTIAL
Led by Culinary Director Paul Rogalski, our kitchen is a place of instinct, discipline and deep respect for nature – where many of our dishes begin just beyond the window.
In resonance and rhythm.
Our menu evolves with the growing season, aligning culinary inspiration with nature’s own timeline.
From first greens to fall roots, we follow the soil’s lead – allowing flavour, freshness and time to speak for themselves. Each dish is a reflection of what the land is offering in that moment: tender spring shoots, sun-ripened summer harvests, or the deep, earthy notes of autumn. It’s a living menu – never rushed, always in rhythm.
A traditional kitchen garden where dishes are plated just steps from the source.
Tucked behind the A.E. Cross House, our backyard garden provides the herbs, vegetables and flowers that shape each day’s menu.
We harvest at peak ripeness – sometimes mere moments before a dish is plated – ensuring unparalleled freshness and flavour. These ingredients guide what’s created in the kitchen: honest, expressive cooking rooted in the soil it came from and crafted to reflect the rhythms of the season and the spirit of the land.
