I have mixed feelings about this place.
On the one hand, it is innovative and fresh in terms of menu conceptualization. On the other hand, the components of the dishes did not always work well together, or showed flaws in execution.
Ie. the house cured salmon with smoke tea creme fraiche was conceptually nice but in spoiled by the uninteresting presentation & salmon that was rubbery from being cut too thick. Similarly, the braised beef cheek with pan fried truffle & horseradish gnocchi, parsnip wafers was so promising but let down by the slightly bland, chewy, stodgyness of the horseradish gnocchi.