This chic restaurant serves a buffet breakfast in the mornings, semi-buffet for lunch, and an impressive a lacarte menu at dinner. One of the highlights here is the marvellous charcuterieand cheese room that’s filled with cured meats and cheeses. To sample a selection of what’s on offer, order the cold cuts platter, which comes with house-cured beef pastrami, house-smoked pork loin, air-dried rolled pork belly, cold-roasted beef, smoked duck and the presse de foie gras (or foie gras terrine).

The items from the charcoal grill are outstanding, such as the rib eye steak grilled with manuka woodchips fromNew Zealand, which impart a lovely smokey sweetnessto the meat. But the winning dish has to be the slow-grilled Spanish Iberico pork chop that’s perfectly charred on the outside, yet yieldingly tender within.

A wide selection of cheeses beckon post-meal, but for non-cheese lovers, there are some delightful desserts including a refreshing citrus number comprising lemon sable Breton, yuzu curd, mandarin orange reduction andyuzu sorbet.