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| Wriggle into your seat at a sunken Japanese-style table and sate your apres-ski appetite with chef Hamish Nugent's contemporary cuisine. Nugent prepares regional produce with an Asian twist, utilising the flavours and techniques of Japan. Traditional Japanese snacks such as gyoza and sushi keep ravenous skiers happy while they wait for the main event: the signature slow-cooked lamb neck with miso sauce. Chef: Hamish Nugent |