est.

This is a three-hats restaurant. Peter Doyle is the Chef de Cuisine. Food here is exactly what it should be in a place like this. The team puts in a great effort which is evident from the moment you enter the place.
Wine-list is endless - to take the complexity out, you can stick with good ol' Chandon. Meals are very well presented and excellently executed. I've tried seafood and meats here and they're all cooked to perfection. Desserts are beautiful to look at but haven't completely impressed me, which I put down to personal preferences and palate. Overall, these guys well and truly rock and its more of an experience than just a dinner.