Young chef Lewis Barker shakes the pans in the kitchen of this breezy new restaurant conveniently located on a ground floor corner position of The Sail, overlooking the treelined walkways of Marina Boulevard. Light and bright, the decor's minimalist approach keeps the attention firmly on the plate where Barker's palate of Modern European flavours are influenced by ingredients and techniques from around the world.
A pleasantly unfussy plate of canapés, served as an appetiser, might include glazed foie gras with brioche or mackerel on toast, dry aged Irish duck comes with sand carrot, buckwheat and liver parfait while Brittany turbot might be served with petit pois, wild garlic, noir de Bigorre (a tasty black pork from France) and vin jaune. Other delights include: Japanese red bream with eringi, ginger and foie gras or truffle-infused brillat-savarin with hazelnut and spiced poached quince.
Some feel it currently lacks the adventure one might expect from a talent like Barker. But it's early days and the intense flavours have impressed from the off. One to watch.