At this busy hotel cafe, buffet style and à la carte options are available. Freshly shucked oysters are recommended, with varieties changing regularly. The crispy pork saddle is a highlight on the buffet display and is carved upon request. The Singapore chilli crab and black pepper crab are also buffet favourites, available on rotation. From the à la carte menu, the nicely browned, juicy tenderloin with pan-seared foie gras is accompanied by a smooth, creamy béarnaise sauce. Grilled chicken breast is served with mild fava beans, chewy pearl barley, sharp-tasting Parmesan and crisp prosciutto—it provides a sense of comfort with its well-balanced textures and tastes. To close out the meal, you can’t go wrong with the sticky date pudding. The compact wine list offers a good geographical selection by the glass and the bottle. Slatted timber partitions, large glass windows and attractive lighting are complemented by an enthusiastic staff.