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This light-filled room with an intimate 40 covers and a Murano crystal chandelier, spanning the entire length of the ceiling, offers spectacular views across the city and the bay.
Chef Kirk Westaway is a veteran of the Singapore restaurant scene but hails from the UK where he originally worked at the much-respected Greenhouse. At lunchtime his menu proffers the likes of poached snapper with caviar and sweet onion or herb-crusted lamb, rounded off perhaps with Eton Mess. Come the evening the menu is dialled up a notch, along the lines of roast langoustine, squab pigeon or John Dory. Vegetarians are nicely catered for, too, as witnessed in by roast leek and potato soup, which has a wonderful intensity and the craftsmanship of a top kitchen.
A great range of wines by the glass add considerably to the pleasure: Chablis from Louis Moreau, Condrieu from Georges Vernay, dry riesling from the Clare Valley as well as the Mosel. And if you’re looking for red, why not explore Cornas or even a glass of 1996 Mouton Rothschild.
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