KilnScallops with fermented squash and cherry leaf oilPerfectly cooked scallops with a complex, acidic fermented squash sauce and cherry‑leaf oilWhat people saidBe the first to tell people about this dish.A real review, tied to a real visit.Write a reviewCheck in first📝Reviews are tied to a real visit — that’s how we keep them honest.Check in nowNot here right now
