Restaurant

Formally trained as an engineer, the chef-owner opened this place in 2019 to pursue his passion for the culinary arts. The space, dominated by warm whites and neutrals, feels sleek and romantic. The menu offers much flexibility – French classics such as dry-aged Australian M9 filet mignon with mashed potato, poulet en vessie and loup en croûte rub shoulders with seasonal dishes and sharing plates. Pre-order three days ahead, when booking a table.