The dishes here are intricately composed with plenty of elements on each plate and are well thought out in terms of colour and texture. A particularly memorable example is the ox tongue, which is gently treated for an al dente bite, served with sweet baby peas, and contrasted with homemade, slightly sharp pickles.
What could be just a common main of chicken ballantine is served with peanut, coconut and coriander flavours. A main that shines brilliant is a monkfish Wellington, enclosed in a retro, delicate pastry, served with a lemony beurre blanc. The whole dish is reminiscent of a coulibiac.
It is to be expected that chef Johanness’ lime-and-granadilla cream cheese patisserie would be momentous but a final dish that could easily swerve you the other way is his "cheddar ice cream” with flecks of hazelnut, quince paste, some fine but pungent parmesan gratings. It is work of magic.
The fabulous cellar is wonderful to explore and the range of wines are extremely interesting with over 1 000 bottles to peruse.
Every single step of the service is faultless. Nothing is too much trouble.
Playful décor elevates the fine dining mood.
Indulging yourself and someone who really loves food more than occasion.
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