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Pinched from a Michelinstarred restaurant in London, chef Paul Longworth now presides over a blackswathed, glass-encased dining room wherehe performs his culinary nips, tucks and chops behind a U-shaped marble-topped table. The result? A part-French, part-Swiss vino-incarnated gastrobar – the restaurant offers 200 bottles of Swiss wine. We love the caviar-flecked mussel velouté, tender slowbraised ox cheeks laced with caramelised shallots and snapper in a heavenly, red pepper-reduced sauce crowned with green olive pearls. To top up the Swiss theme, raclette and fondue also find their way onto the menu.