SIGNATURE DISHES

Fresh salmon tartar with dill cream mousse Pine nuts gnocchi with parsley emulsion Raw angus beef tartar and tomato chutney Red snapper

SETTING: Sit indoors and enjoy the Arabian splendour of swathes of brightly coloured curtains or dine al fresco in a white tent.

FOOD: Belgian Gregg van Look has been making his name for more than a year now amongst the residents of the island as a no-nonsense chef. His honest approach to international cuisine is uncompromising, his portions generous and attitude far from pompous. Pine nuts gnocchi with parsley sauce is filling and served up on an impressive platter but is slightly homely. American sea scallops with garlic sauce, deep-fried leeks and home-made fumee sauce can also use a bit of kick, but the raw angus beef tartar and tomato chutney is tasty and satisfying. A far more successful dish comes in the shape of salmon served with mashed potato and a wonderful orange-and-ginger flavoured carrot combination. For dessert try crepe flambee with calvados and vanilla ice cream and a touch of honey.

WINE: A 15-label serviceable list, with the house wine served in artful decanters.

SERVICE: Acceptable and certainly polite but needs fine tuning.

PRICE: An evening for two without wine will cost about 1,300 baht.