My son had the Wild Boar, which was similar to a pot roast. It was very tender and so flavorful served in its rich juices with radishes, green beans, topped with crisped onions. We started discussing the hunting school that Chef Griffiths runs and considered the boar on the dish could be one from a recent hunt. Take a look at this Dark Rye video that shows and explains the process Griffiths takes during a wild boar hunt. Dessert comes with the supper club menu, so we all split the Mulberry Sorbet and an order of the Chamomile Honey Cake. The sorbet was perfect for the sweet-tart lover, which is my husband, so he took care of that easily. My son and I focused on the lightly sweet cake which was very moist, but still managed to be delicate and light. A nice way to cap off the meal.
Dai Due is currently constructing a patio at the rear of the restaurant, which should prove to be a lovely setting to enjoy their scrumptious offerings. Now open for breakfast, lunch, dinner and weekend brunch (closed Monday).