Award-winning chef Laurent Deslandes applies his classical French training and the philosophy of the Gallic style of dining here. A chic bistro offering several entrées and main courses from a menu that changes every six weeks, and daily specials depending on the availability and quality of ingredients – there is always a vegetarilan, beef, pork and fish option. Look out for his rabbit cassoulet and venison in season, but there are some mainstays like braised pig’s trotter with seared scallop and truffle oil, and lamb ragout, that are always a winner. The sashimi style salmon is also delectable. Not to be missed.