This venue has closed.
This Australian-designed hotel eatery has a layout for choice, while still keeping the newly-built spot. Dividing the cafe and bar from the restaurant with nothing more than low shrubbery, this open atmosphere follows suit of the hotel's design of minimalistic disconnect.
Dip into the tom yum-inspired watermelon soup, or the bruschetta that seems to weave together the flavours of peach and tomato underneath the hefty chunk of Camembert. The risotto with foie gras satisfied the palette, but after feeling daring, realised my order for their Angus porterhouse steak was weighing in at a whopping 650 grams. It can be finished, but you'll want to taste their chocolate, ginger and lemongrass crème brûlée.
Then get up and walk over to the cafe, where the chairs'll allow a little more room for relaxation and digestion.
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