WHY GO

This contemporary brasserie throws up comfort food fare in a retro chic setting that is a throwback to the charm and elegance of the 1930s’ Golden Age.

A tasty starter of mushroom soup has creamy swirls and some bread cubes resting on top. The Caesar salad is served in a large ceramic bowl and is full of crunchy Romaine lettuce, a softly poached egg, shaved Parmesan and chewy beef bacon morsels, with toasted bread cubes and tangy mayonnaise successfully bringing it all together.

The most expensive main dish on offer is a 250-gram cut of grilled Australian grain fed ribeye steak attractively served on a black metal hotplate with a copper bowl of mushrooms. Both the mushrooms and accompanying slices of asparagus topped with shaved parmesan save the dish, as guests will have to ask for salt and pepper as it’s not placed on the table.

Several sweet endings are available including tiramisu, red Pavlova (strawberries and red velvet crumble), Belgian waffle and truffle-infused chocolate lava.