We had the Carte Blanche meal, a 5 course meal which we were told would be a secret menu according to the fancies of the Chef that day. The amuse bouche, cold pumpkin gazpacho and tuna carpaccio with mushroom cream were delightful. Then came the 5 courses morel mushrooms with asparagus, brioche, tomato, Hokkaido scallop with Alaskan king crab (my favourite), Holstein beef from Australia (medium rare) with Bordelaise sauce, and Sicilian Pistachio Parfait for dessert. Some of these dishes seem to be part of their 3-course meal, but it was more fun to have the Carte Blanche where there were surprises in between and palate cleansers.
The cooking was highly skilled, the staff was attentive and informative, and the ingredients were fresh and unique, many of which were imported.
If you have a special occasion to celebrate, this is really a nice place to do it in.
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