The Menu
Rooted in the season. Grown in the garden.
One evening a week. One menu. Written around what the garden and our local farms have ready.
How we cook
Every Wednesday. One menu. No choices.
Hibiscus opens every Wednesday evening. The bar welcomes guests from 4:00 pm — time for a cocktail and a wander through the gardens before the table is set. Dining begins at 5:00 pm with a single menu that moves at its own unhurried pace, course by course, through the evening. We ask that all guests at a table dine together. Dietary requirements are accommodated with pleasure — please let us know when you reserve.
The kitchen
Cooking from the ground up.
The menu at Hibiscus begins not with a recipe, but with a walk through the kitchen garden. What's ready — the kohlrabi that's been waiting, the herbs that bolted overnight, the tomatoes that finally turned — that's what shapes the evening. The cooking is instinctive, seasonal, and deeply personal.
Every dish is made from scratch in our farmhouse kitchen, drawing on local farms, the Willow Pond gardens, and a pantry built around preservation and fermentation. Nothing is flown in. Nothing is rushed. The menu changes every week because the garden does.
“The best ingredient is the one you didn't plan for.”
This week's menu
Blushed Goat Cheese Crostini
We start the evening with an appetizer plate, which will include… rye crostini with a schmear of goat cheese whipped with raspberries & balsamic … drizzled with lime aioli alongside pickled watermelon and green olives.
Small Batch Handcrafted Hibiscus Gin Martini
House-infused hibiscus gin, dry vermouth, a dash of orange sweets and orange bitters. A flavorful, yet dry, palette cleanse. A signature house lemonade is available as a non-alcoholic alternative.
Bread & Kohlrabi Soup
Let's break bread along with a creamy rich Kohlrabi soup and chive butter on the side.
Lime Mint Sorbet
While the table is cleared for your main course - a refreshing lime mint sorbet, dusted with blood orange sea salt will be presented to cleanse your palette and prepare you for the main meal.
Pan-Seared Halibut
Pan-Seared Halibut with a Blood Orange-Yuzu Beurre Blanc served atop a shaved fennel, radish and fresh mint salad tossed in a champagne vinaigrette - All garnished with a sprinkle of blood orange sea salt.
Ethiopian Yirgacheffe
We will move this meal aside, let your conversations light up the night, relax and let your mind unwind move around the grounds while we prepare to serve an Ethiopian Yirgacheffe. Let the bold flavors dance in your mouth.
Matcha-Yuzu Pavlova
Relax while your desert is getting plated then enjoy a Matcha-Yuzu Pavlova with Fresh Berries and Crystallized Ginger, and a round spoon of freshly whipped heavy cream with just enough sweetness to make it dessert.
Welcome
Blushed Goat Cheese Crostini
We start the evening with an appetizer plate, which will include… rye crostini with a schmear of goat cheese whipped with raspberries & balsamic … drizzled with lime aioli alongside pickled watermelon and green olives.
Signature Cocktail
Small Batch Handcrafted Hibiscus Gin Martini
House-infused hibiscus gin, dry vermouth, a dash of orange sweets and orange bitters. A flavorful, yet dry, palette cleanse. A signature house lemonade is available as a non-alcoholic alternative.
First Course
Bread & Kohlrabi Soup
Let's break bread along with a creamy rich Kohlrabi soup and chive butter on the side.
Intermezzo
Lime Mint Sorbet
While the table is cleared for your main course - a refreshing lime mint sorbet, dusted with blood orange sea salt will be presented to cleanse your palette and prepare you for the main meal.
Main Course
Pan-Seared Halibut
Pan-Seared Halibut with a Blood Orange-Yuzu Beurre Blanc served atop a shaved fennel, radish and fresh mint salad tossed in a champagne vinaigrette - All garnished with a sprinkle of blood orange sea salt.
Coffee Service
Ethiopian Yirgacheffe
We will move this meal aside, let your conversations light up the night, relax and let your mind unwind move around the grounds while we prepare to serve an Ethiopian Yirgacheffe. Let the bold flavors dance in your mouth.
Dessert
Matcha-Yuzu Pavlova
Relax while your desert is getting plated then enjoy a Matcha-Yuzu Pavlova with Fresh Berries and Crystallized Ginger, and a round spoon of freshly whipped heavy cream with just enough sweetness to make it dessert.
Pricing
One evening. One price.
Includes the full progression — appetizers, signature cocktail, bread & soup, intermezzo, main course, coffee service, and dessert. Drinks and cocktails are available at the bar and charged per drink.
A signature house lemonade is available for those who prefer a non-alcoholic option.
We accommodate dietary requirements with care and creativity. Please let us know at the time of reservation — we'll ensure every guest at the table is looked after.
Dietary key
Coming next week
The Crimson Thread
The chef is already planning. Here's a glimpse of what's to come.
Welcome
Signature Cocktail
First Course
Intermezzo
Main Course
Coffee Service
Dessert
Reservations for Wednesday, August 12 are now open.
Reserve for Wednesday, August 12Ready to join us?
The bar opens at 4:00 pm. Dining begins at 5:00 pm. One sitting, every Wednesday — reservations are required.
Reserve a table