This is exquisite French fine dining, but not as you know it. Chef Richard Ekkebus’s innovative fare eschews the dairy that runs throughout most European menus, yet he still delivers refined, indulgent dishes that are expertly prepared, beautifully plated and a feast for the palate. The focus is on sourcing ingredients ethically and sustainably and prioritising organic, local and regional produce, but this always goes hand in hand with flavour and finesse. Service is polished and professional, yet personal too, and delivered in elegant environs. The wine list mustn’t be overlooked either—with a superlative selection, whether guests are going by the bottle, carafe or glass.

Signature Dishes

• Corn, Kristal Schrenki caviar, seawater, sudachi
• Aka uni, cauliflower, lobster, Daurenki Tsar Imperial caviar
• Kacinkoa 85% cacao, extra virgin Arbequina olive oil, cacao nib, taggiasca olive

Tatler Tip

Plant-based diners can enjoy a specially crafted vegetarian tasting menu, which can also be adapted for vegans.