It is amazing how the design admits in so much natural light and allows for translucency without sacrificing comfort. The white walls are punctuated by shelves of interesting bottles and jars that provide spots of color. On the menu are appetizers and salads with unexpected twists. The oysters are baked on a half shell with sauteed spinach and hollandaise sauce. One salad has prawns seasoned with curry and lobster oil vinaigrette and shiitake confit.
Smoked salmon is served with wasabi dressing.
The cream of carrot soup is colorful and wonderful with crusty bread, but the seafood soup with essence of anchovy and sherry wine might be more your cup of soup if you're partial to the ocean's bounty. The baked black cod, seared salmon and prawns combine the flavors of the sea and the penchant of French cuisine to indulge in a good sauce. The chefs are on the youngish side. Out of their cooking clothes, both look more like strapping young boys who love to eat rather than cook. One example is the warm chocolate cake on the dessert list.