Green Tree Coast
The Immersive Forest Culinary Experience

The farm is the venue.

Most farm-to-table is a supply chain. Here the farm is the ground your guests walk across on the way in. Lavender, wildflowers, vegetables and mushrooms, grown on the property and cooked over fire.

Fire driven cooking. The culinary thread runs through every phase, from the first chef dinner to the restaurant.
Fire driven cooking. The culinary thread runs through every phase, from the first chef dinner to the restaurant.
What comes out of it

Fire is the method. The plate is the point.

Cooking over wood is not an aesthetic here, it is a technique, and it is held to the same standard as anything you would cross a state line for. Small courses, exact, built from what the ground gave up that week.

Scallop, celeriac, wild mushroom, a jus poured to a line. One course of several.
Scallop, celeriac, wild mushroom, a jus poured to a line. One course of several.
The counter at service. Three plates, three courses, the fire kitchen working behind them.
The counter at service. Three plates, three courses, the fire kitchen working behind them.
Cooked over wood

Fire is the method, not the theme.

Everything that matters here comes off live fire or out of the ground within sight of it. No induction hobs hidden behind a barn door, and no smoke machine standing in for the real thing.

The hearth between services. Most of the cooking here happens over embers rather than flame.
The hearth between services. Most of the cooking here happens over embers rather than flame.

A hearth long enough to work four dishes at once, cast iron over a steel grate, and a prep counter fed by the field the guests walked in across. The kitchen is open on every side because the weather is part of the evening rather than something to be shut out of it.

The restaurant comes later. Until it does, this is a chef, a fire and thirty seats, and we will keep saying so plainly.

From the first season

Dinner Under Glass

A ticketed seasonal chef dinner for thirty people in the greenhouse. It is the first thing this property will do, before a single wedding, and it is the truest expression of the whole idea: one long table, glass walls, candlelight, and a menu that changes with what the land is doing.

The greenhouse at dinner. Thirty seats, one table, changing with the season.
The greenhouse at dinner. Thirty seats, one table, changing with the season.
●Spring. First greens, ramps, the lavender not yet cut.
●Summer. Wildflower at full height, tomatoes, fruit off the barrens.
●Autumn. Fire cooking, roots, the last of the field.
●Winter. Mushrooms, preserved summer, long dark evenings under glass.

Dates are published a season ahead. Seats are limited by the length of one table.

What we grow

A working farm, not a garden feature.

Phase one

Lavender

Planted before the foundation was poured. Cut and dried in August.

Phase one

Wildflower

The meadow understorey. A ceremony backdrop that changes every month.

Phase one

Vegetables

Beds first, then production scale as the kitchen grows into it.

Phase three

Mushrooms

A controlled fruiting room. Produces year round regardless of weather.

Said plainly

There is no restaurant yet.

Curated dining and chef partnerships from the first season. A reservation-only restaurant in a later phase. We are not going to imply one exists, and we will not put a menu on this page until there is a kitchen behind it.

Join the list

Be told first.

We are building this in the open. Land, permits, the first planting, the greenhouse going up. Roughly one note a month, and the first word when dates open.

No deposits, no held dates, nothing to cancel. We will not ask for money for a date we cannot yet promise.