The Sherwood Restaurant

On an alpine hillside sits the Sherwood. The restaurant, which is part of the Sherwood Hotel, has a deep connection with nature and it’s menu is ever changing, depending on what is available in its surrounds at any given time. Keeping it as local as possible, the kitchen uses produce from farmers and growers in the region as well as organic vegetables from the on site garden and orchard.

The restaurant overlooks this garden and has a rustic and wood cabin-like feel to it, the smell of a burning fireplace emanating throughout the room. The laid back and friendly wait staff walked us through the food and wine menu, the latter of which was particularly useful for those not so versed in the world of wine. The wine menu, as most wine menus do, listed each available wine by brand and type, however it was the very peculiar plot graph accompanying it that really caught our eye. Each wine was numbered and the plotted on the graph, depending on its taste (root, leaf, flower or fruit) and its tannin level. Perfect for those who only really know what taste we like, not what brand. The list also includes a selection of house-bottled wines that reduces the freight cost (monetary and environmental) and gives them the ability to recycle the bottles.

This sustainable approach shone through in the food as well. Embracing the root to bloom movement, no part of the vegetables were spared and every part of the carrots and radishes were included in our vegetable dish. If you’re a seafood lover, the Sherwood did not disappoint in this department. The steamed mussels with ginger, butter and riesling was a highlight, as was the whole market fish with herb salad and lemon; we were treated to a beautiful flounder on the night.