It's no place for meat addicts; beef, chicken, lamb, pork and duck are almost absent from the menu. This is pure paradise for people pursuing oceanic pleasures, though dining here too often might drown us in debt (prices are comparable to Mandarin Oriental's Pacifica).
Marron with eggplant and green pea. Eating here was a crash course in seafood. We came in with only a theoretical idea of what marron is; we left with the knowledge that this Australian freshwater crayfish is the next best thing to lobster.
Platter of (1) marinated king fish, duck liver & basil-wasabi sorbet, (2) king fish carpaccio, enoki mushroom & truffle, (3) king fish tartare, cucumber & rucola. We obviously have more learning to do, since we couldn't tell the difference between monkfish and king fish. Help!
Assortment of oysters (Irish Pacific, French Belon, French Fine de Claire).
Slow-baked pink snapper with oxtail, leek and celeriac. A fish with firm flesh and delicate flavour, outstandingly balanced by the oxtail's saltier taste.
Dover sole, sea aster and seafood emulsion. Hmmm, this kinda tasted like pink snapper too, though they looked clearly unalike.
Orange roughy, Belgian endives, savoy cabbage & watercress. The two of us were all fish-ed out by this point, but luckily, the servings weren't too heavy.
Epoisse de Bourgogne cheese tart with apple & beef bacon. A soft, savory treat.
Desserts were suitably light too, with the creme catalane with red fruit, yoghurt ice cream and passion fruit espuma bringing a sweet end to a memorable meal.