Summary: Dishes balance sweet and sour with bright seafood notes and daring wine pairings.
Joann sits in a 1916 listed building and blends contemporary finesse with old-world charm. The open kitchen feels like a stage while the team serves precise, balanced dishes that spotlight vegetables from a garden and sea produce. The menu spans pan-seared red mullet, a brunoise of white grapes and a lemon gel, plus a magnolia parfait with bramen compote and hanging yoghurt, all complemented by a thoughtful wine pairing guided by Mandy.