The classy room boasts a black colour scheme punctuated by brass trims and details, befitting the exquisite European fare it serves. Though the menu often changes, try the duck breast if it’s available. Cherry Valley duck is aged for at least three days before it’s seared on the grill for crispy skin and juicy pink flesh. The tangy cherry jus aptly cuts through the richness. The chef’s chocolate dessert is the perfect way to end a meal. The lunch set menu offers great value.