supervising the kitchen so finally checked it out one lunchtime.
Funky red and black bar tables overlooking the kitchens are def the
way to go. Fun watching the calm manner in which they execute the
dishes.
On the bright side the service was excellent - maybe the great chefs
presence was a factor - which is almost as hard to come by as white
truffle in HK and unlike white truffle money doesn't guarantee it.
Loved the fresh bread basket which was constantly topped up. Amuse
Bouche of foie gras cappuccino was lovely. I was a little disappointed
with the toast (dry, hard, cold) that came with my foie gras au
natural but the main of beef cheek was lovely.
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