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Treyvaud's

Treyvaud's Review

Step behind the Victorian arched facade here and you'll discover a buzzing contemporary restaurant, masterminded by a pair of brothers, chefs Paul and Mark Treyvaud. The decor is simple—pine floorboards, wood-beam ceiling, lines of red-back chairs—so the food takes center stage (only fitting considering all those diners who have worked up a keen appetite out hiking). Winners include the shredded duck confit with beetroot carpaccio, the homemade smoked haddock fish cakes with garlic aioli, or the beef-and-Guinness pie with mashed potatoes, renowned for its flavor. In winter Treyvaud's is famous for its wide selection of game, including rabbit, wild boar, pheasant, and quail. Seafood is given the classical treatment; grilled hake with caper and citrus butter, or baked salmon with a Mediterranean crust and steamed asparagus.

    Restaurant Details

  • Credit cards accepted.
  • Closed Mon. in Oct.–Apr.
Updated: 04-26-2013

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