Fine dining gets an elegant, fashionable canvas here on the seventh floor of the Landmark hotel, courtesy of interiors visionary Adam Tihany. Sunlight flicks across the interior at lunchtime, which is simultaneously stylish, neutral and easy-on-the eye, while evenings sees the rise of soft lighting, as Parisian as the restaurant’s two Michelin stars. It’s an inviting space with well separated tables and staff that are as friendly and professional as you would expect.
Contemporary out-of the box, French dishes with plenty of Asian and specifically Japanese influences coming from the talent-filled kitchen of Chef Richard Ekkebus delivers spectacularly. Beautifully-sauced pigeon has a depth that is at once fruity and spicy, sweet and savoury, with a hint of chocolate. Scampi becomes ambrosial with polenta, corn sprout and white Alba truffle, while caviar is given reverential status, served traditionally with vodka. Vegetarians are in for a teal treat – think Jerusalem artichoke delivered with gianduja, yuzu, Arabica coffee, Wei hazelnut and brown sugar. It’s a triumph of taste and texture.
This is forward-thinking dining that ticks all the boxes of how we want to eat today, while delivering a truly sumptuous experience. Expensive, yes. Worth it? Completely.