At the Table
Why we cook mostly vegetables
Elias on seasonal menus, local growers and why nobody misses the meat.
Every Better Retreat menu starts with a phone call to the growers near each venue. We cook what they have, which usually means vegetables at their best.
Seasonal, not strict
We serve fish twice a week and cater for every diet, but most guests are surprised how little they think about it.
A simple rule
If it was picked this morning, it doesn’t need much help.
