Restaurant Le Hatley | Relais & Châteaux

Camille

5.0

What an amazing dining experience. The food was a 10/10. The oyster was out of this world & the egg dish was exquisite & the wagyu beef was to die for. It melted in your mouth. Amazing service. Soufiane is a wonderful waiter. Highly recommend the 5 or 7 discovery menu. Also the service was very quick. I see people writing about the length but it was amazing compared to other restraints where I've been. 2 hours to the dot. We had such a lovely experience.

Jea

5.0

Probably closer to classic French than overtly creative, but avoided being the'boring hotel restaurant' trap (Manoir Hovey has 2 Michelin keys after all). Dinner wasn't the absolute peak of the MH experience, but it had a good mix of classics (venison & foie gras, Duck & squash purée) & interesting twists. Two dishes I really liked: Duck Egg Caviar & Walnut Scallop.

Duck Egg & Caviar - On surface, a textbook way to handle egg & caviar. The duck egg was whisked directly inside the shell, then layered with lobster, sparkling wine, & caviar. It reminded me of the'Eggs on Eggs on Eggs' at The Modern, but the texture here was significantly lighter & silkier. One of those rare dishes where the caviar feels fully integrated rather than decorative. Also props to the line cooks who probably have to whisk these things at full throttle all evening.

Scallop - Expected a standard mashed-potato base, but it turned out to be closer to a potato cloud. Super airy, almost foamy, yet still grounded by starch. That lightness paired beautifully with the scallops, while the walnut & seaweed mixture on top added a subtle nuttiness & marine finish.

Mike

5.0

We were staying at Manoir Hovey, so this was our second meal at the restaurant in 4 days. This time we had the degustation 6 course'omnivore' tasting menu. & while the a la carte menu 2 days earlier was amazing, the tasting menu further raised the bar. & provided the opportunity to try things we might not have otherwise ordered off the a la carte menu (who knew that the duck egg & the heirloom green tomato courses could be quite so delicious)! Every course hit the mark.
Now while you kind of expect that in a Michelin Star / Relais & Chateaux level restaurant, the food will be outstanding, & the level of service exceptional, what was rather delightful was that the staff clearly enjoyed their jobs, & working with each other. High on thoughtful & attentive service, low on obsequious.
A fabulous evening - thank you