Gordon MacGregor (ex-Urbane Restaurant and The Euro) has won multiple awards in many countries for his fine dining dishes, and his menu showcases the unique textures and aromas of local ingredients. The restaurant exudes sophistication, from its marble tabletops and wraparound chairs to its large chandelier made from wine glasses. Soft 1920s music adds to the elegant atmosphere.
The menu features classic fare from the ‘golden age of dining’ with contemporary touches. Beetroot-cured kingfish is an exquisite and colourful dish. Fanned fish slices are accompanied by red and golden beetroot, red radish discs, beetroot meringue and fresh ricotta. Grimaud duck breast features pink, tender and moist meat with a crisp and deliciously salty skin. It is served on sweet red cabbage, with flash-fried kale, cumquat puree and a duck jus that is poured at the table.
PSST! If you are looking for a quick meal, you can enjoy small dishes from the bar menu while sitting at the large comptoir.