Dining

Featuring contemporary French cuisine, the restaurant seats 80 around a still black pool. Its understated style creates an intimate ambience of quiet sophistication, a perfect backdrop to appreciate the delicious imaginative food from Chef Chris Bauer’s kitchen. An oasis in this rapidly developing city.

Chef Chris Bauer says:

"The more I cook, the more I feel that cooking should be simple. Of course there are times when one wants to expand the repertoire or try something really crazy, and that is fine, but I find myself returning more and more to the basics: A beautifully grilled lamb loin with a sauce made of braised mutton and root vegetables; the sublime with the earthy. It reminds us that all good cooking started with a slow, long braised piece of meat. That is the basis on which we build our dishes. When it comes to designing our menu, we keep this tradition in mind and when we try to do something new, maybe even surprising, there is one question that I always ask: Would I come back to eat this again? A dish may be good, it may be innovative, but if I can’t say I’d want to come back to eat it again, then, in my books, it’s fad, not food."

Please check our What’s On page for special restaurant nights