For a one-of-a-kind wining and dining experience within a limestone cave, the intimate setting of this restaurant certainly has no peers.
The menu is limited to several degustation menus, with the Chairman’s menu highly recommended. It starts off with quite the flair with smoked scallop covered in a glass jar of smoke to ensure the smoky flavours are absorbed into the food. Following that is the foie gras which boasts of creamy, delicious texture, with natural sweetness coming in the form of homemade apricot jam accompaniment. The lobster bisque sees pistachio spheres adding a surprisingly nice nutty flavour to the soup.
For the mains, both the cod fish and Wagyu are perfectly cooked dishes. Though the risotto accompanying the cod fell a little short of expectations, the Wagyu side dishes of truffled mash and mushroom ragout hit the spot.
The presentation of the dessert dish, Manjari dark sphere, is a fun one. Hot caramel is poured over the dark chocolate sphere which eventually causes intentional collapse to reveal the tasty and original pistachio ice cream and berry crumbles hidden within.