A lofty restaurant, though the food here has earthbound aspirations.
The Club shares G City Club Hotel's 28th-floor penthouse with Bridge Bar and Tanzini. Its furnishing is made of wood from sustainable sources, with timber decks carved from rice husks.
Steamed organic barramundi salad. Ideal for health-conscious diners. The fish was succulent and not bland at all, while the salad leaves were fresh and crunchy.
Grilled squid & chorizo salad with sugar snap peas. This one, though, was forgettable.
Phad Khee Mao (fried spaghetti with prawns, mussels, octopus, garlic slices, herb sauce & red bird's eye chili). Not bad at all; a generous mix of flavorsome ingredients, though it wasn't as fiery as most Thai recipes.
Lamb Massaman curry with steamed white rice. Tender chunks of meat in a rich, thick curry that went perfectly with the super-fragrant rice.
Desserts seem slightly more creative than the savory fare here. We gobbled every sweet, creamy bite of the hazelnut praline mousse with vanilla bourbon & coconut ice cream, and even proceeded to lick our spoons clean.
Cheese cake with mascarpone cream & mango coulis. Marvelously light.
Amarena cherry & lavender ice cream. A chilled-out conclusion.