A fatty duck was hardly helped by its sticky sweet black currant sauce, raw broccoli and granitic wild rice.

Roast breast of duck, served rare and sliced, was also winning, assisted by a not too sweet black currant sauce and a helping of fluffy wild rice.

New Zealand venison, a special, was chewy but well-seasoned, enhanced by a sweet-tart black currant sauce and a risotto rich with chanterelle mushrooms.

So does rare duck breast fanned on the plate and drizzled with a snappy red currant sauce.

A hearty winter menu gave us sauteed tournedos of venison in a red currant sauce dotted with green peppercorns.

Both times, the designated black currant sauce was less than a spoonful, barely evident.

Octa did this as a gesture to him and her dead sister, serving the tasty meat glazed with a tart currant sauce.

The short menu changes periodically, but usually includes house specials such as rack of lamb with pistachio crust and black currant sauce, $24.75, or Mediterranean seafood stew for two, $38.

Honey-marinated Muscovy duck breast had a tantalizing black currant sauce but the duck meat itself was altogether too tough.

In contrast, slightly dry duck breast was overwhelmed by savoy cabbage, grilled endive, slices of foie gras, cranberry chutney and currant sauce.