Pan-Seared Duck
Cherry reduction, root vegetables
Est. 2009 · Old Quarter
A table set for those who linger.
Seasonal fine dining in the heart of the Old Quarter. Seasonal plates, a candlelit room, and a cellar chosen to match — an evening worth savouring.
Our Story
Rooted in the season, served by candlelight.
The Brass Fern began with a simple belief: that a meal is meant to be lingered over. Each evening, our kitchen draws on the produce of farms within an hour's drive, letting the season decide the menu.
Our room — all forest green, brass, and warm low light — was built for conversation. Settle in, let the evening unfold, and let our team take care of the rest.
Locally sourced
Seasonal menu
Evening service
From the Kitchen
A few signatures
Ganache Tart
Gold leaf, raspberry coulis
The Brass Fern
Gin, elderflower, citrus
The Evening
Plated with intention, served without hurry.
Behind the pass, our chefs compose each plate with the same care you'd give a letter to a friend. Tweezers, a final leaf, a drawn line of sauce — the small gestures that turn a dish into a moment.
We seat in two quiet turns each evening, so the room never feels rushed. Reservations are recommended, particularly for weekends.
Reservations
Reserve your evening
Tell us the date and your party size — we'll confirm by phone or WhatsApp and look forward to welcoming you.
20 dishes · 4 seatings · Tue–Sun