Dining Room

WHY GO

This chic and charming restaurant is the perfect place to experience exquisite culinary works of art.

WHAT TO ORDER

The amuse bouche of beetroot tartlets and chopped mushrooms in a little bun is served beautifully — a good start to the dinner. Two little fish sticks are presented in a bowl with white pebbles beneath them while the lemon sorbet is presented in two little spoons truly a feast for the senses.

The pan-seared scallops are fresh and the sweet pea shoots add a lovely green hue and a crunch to the soft scallops. This is a lovely dish, largely due to the delicateness of the scallops.

The tiger prawns and white fungus in tom yum broth comes recommended as the prawns are sweet and the broth is spicy with little bits of coriander and petals of ginger flower, a clear winner. The foie gras with a red wine sauce is presented very beautifully and is delicious thanks to the rich and buttery taste of the liver.

For dessert the truffle ice- cream covered in dark chocolate shavings and berries has a wonderfully earthy taste. Definitely a unique end to the meal.