SIGNATURE DISHES

Escalope de foie gras Crispy pan-fried snowfish Rock lobster and atlantic salmon cannelloni Grilled double rack of lamb

SETTING: Decorated in a contemporary style complete with faux star-lit sky ceiling and marble floor.

FOOD: Before the meal, complimentary tasters are served to tease diners with the chef's latest creations. The appetiser combination platter gives hints of the resourceful culinary skills of the chef and offers an exciting and wide range in taste featuring foie gras, smoked ocean trout tartar, rock lobster terrine, seared tuna and frog legs. Moving on to soup, well-rounded cappuccino of white asparagus soup is topped with quail egg, North Atlantic scallop and caviar. For mains, slow-braised beef cheeks from New Zealand served with pumpkin mash and yellow sweet potato is highly recommended as it comes tender and topped with grilled capsicum sauce. Another must try dish is 18oz black angus beef tenderloin which is marvellously grilled to perfection accompanied by pan-roasted herb sauce. The restaurant's creme brulee could be one of the best in town.

WINE: Extensive wine list with knowledgeable staff to recommend.

SERVICE: The staff is very attentive without intruding on the diners' privacy.

PRICE: Dinner for two without wine is about 4,000 baht up.