Head Chef Mirco Ruthoff creates beautiful European dishes from local, seasonal produce, and each one focuses on a key ingredient. When you enter the restaurant, you are transported to a bygone era. With dim lighting, a dark-timber bar and small bistro tables spread out over a tiled floor, this is a romantic place for a date.
Despite the impressive backdrop, the food really does stand out. Sardines, herb salad, brioche and relish is a great way to start your meal. The saltiness of the sardines is exquisite and combines well with the sweetness of the salad’s dill and the tartness of the relish. Mulloway with watercress velouté and choy sum features a brilliant blend of flavours and textures. As you bite into the fish, the crispy skin gives way to silky flesh; the velouté adds a hint of pepper.
PSST! Have a look at the old bottles and medical devices in the antique apothecary cabinets in front of the bar.