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Italian chef Stefano Merlo oversees the kitchen of this tastefully decorated restaurant at the St Regis hotel. He uses fresh seasonal produce and creative techniques with impressive results.
Rating : 17/20
For something light, try piping hot jerusalem artichoke soup with truffle cream, which is deliciously smooth. The signature dish of crispy octopus tentacles with potato, vinegar and olives is cooked to perfection and has a lovely crunch. Meat lovers will enjoy both grilled wagyu striploin with red wine sauce or thick oven-baked Australian lamb chops in lavender sauce, accompanied by small portions of seasonal root vegetables and pureed potatoes. The wagyu is very tender with a melt-in-the-mouth texture while the succulent lamb is brought to the table smoked in a hot pot with fresh rosemary and thyme. For dessert a choice of sherbet clears the palate nicely and although tiramisu may sound fairly typical, here the presentation is remarkable with the pouring of hot caffe mocha over a cold plate of dark chocolate spheres sitting on savoiardi (sponge fingers). The spheres melt to reveal the mascarpone filling. It is a grande finale to a memorable meal.
Rating : 37/40
An exclusively Italian wine list with labels from across the country ranging from moderate to very expensive.
Rating : 18/20
Rating : 18/20