Une étoile MICHELIN : une cuisine d’une grande finesse. Vaut l’étape !
Des produits de première qualité, une finesse d’exécution évidente,des saveurs marquées, une constance dans la réalisation des plats.
Tucked inside The Dominick Hotel, Vestry is an ideal destination for guests craving a quiet evening in an intimate setting. The kitchen is steered by Australian-born Chef Shaun Hergatt, whose admiration for Japanese culinary technique and elements is clear and woven into the seasonal vegetable- and seafood-based menu. Roasted Faroe Island salmon atop a bed of herbed fregola and finished with an aerated beurre blanc sauce tempts with shatteringly crisp skin. However, dessert showcases a creative, clever touch—think cheesecake mimicking a wedge of Swiss cheese sided by an apple ginger compote with a mouse tail and ears.