Report a review comment
AnnikaMason
Thanks for your feedback and nice review. Our concept is based around food that’s is freshly prepared and also minimizes waste. A menu any larger when we are only open two days a week would result in food waste and also make our business model non functional (we would need then two chefs) so we try to keep it simple to ensure our little restaurant is not swallowed up by costs. Our menu does rotate each weekend so we can still offer variety to our guests