The Line

Having a buffet in a 400-seat restaurant has never felt so relaxing and calm, thanks to the modern seafoam and white colour schemes dreamt up by designer Adam Tihany. Artistically decorated, cleanly presented international bites and stunningly plated mini desserts complement angular, abstract glass-and-porcelain surroundings that serve well as partitioned spaces. Some dishes may be too tempting to pass up: think all-day dining dishes of slow-braised duck ragout with shiraz ($28); Portuguese cataplana-served seafood with pork chorizo and garlic crisp ($45); and made-to-order roti pratas, customisable Chinese noodles and glorious chocolate fondue on the buffet line. There’s even a gluten-free selection available.