The food here is very good. Chef Kevin Cape has concocted a compact menu that makes a harmonious marriage of East and West.
Soft-shell crab with pomelo & coconut salad. A terrific, tangy tastebud-tickler.
Beef carpaccio is taken to new heights with simple sides of poached egg, fresh leaves and shaved pecorino cheese. Break the yolk, mix it up with everything else, then take a bite for an explosion of flavours.
The medallion herb-scented cod with potato gnocchi in tomato sauce was out of this world. Undeniably one of the best cods we've ever tasted; succulent and matched brilliantly with a sauce that was somehow both light and luxurious.
The slow-cooked confit of salmon with braised fennel and citrus fruit in soya ginger and orange jus was a letdown in comparison. The salmon was slightly overcooked and not as moist as it should have been for a confit.
We're full of praise for the honey-glazed duck confit with orange-perfumed risotto and red wine jus. Duck confit can often be too salty, but this was perfect. The skin was crisp, the flesh was fork-tender, and the taste was everything that we love in duck meat.
The slow-braised grain-fed beef cheek infused with miso sake and Asian spices with chive mash and thick onion rings was a hearty serving, but would have been better if it had been less gamey. Still, this would work very well as comfort food for carnivores.