BOSMAN'S RESTAURANT AT THE GRANDE ROCHE HOTEL

BEST FOR Celebratory dinners over European-inspired fine dining. FOOD With his roots in European gastronomy, executive chef Roland Gorgosilich offers a menu of accomplished fine dining. While the foundations are traditional, the ingredients and flavour combinations are anything but. To start, a terrine of West Coast octopus is served with a caper and mustard vinaigrette, while sweetbreads with black garlic mayonnaise will tempt the adventurous. The duck main course is incredible: oven-roasted breast with a rich bean-and-bacon cassoulet and strudel from duck leg confit. Line fish and vegetarian options are also on offer, before a compact selection of desserts. There are multi-course tasting menus available. This is not a cheap outing, but a quality experience. Lunchtime sees a pared down bistro menu. DRINKS The wine list is superb, although mark-ups are high. SERVICE Friendly yet formal. AMBIENCE Floor-length white tablecloths and crystal chandeliers set the tone. In summer, sit on the terrace overlooking the vineyards. (RH)