Fine dining establishment Curate presents an elegant epicurean experience laced with a sense of playfulness and gentle humour. Helmed by the very talented chef Benjamin Halat, the restaurant works only a prixe fix menus—very well priced—with dinner ranging from four to eight courses. Every quarter, it collaborates with a guest chef from a Michelin-starred restaurant for a four-hands menu. Outside of that, chef Halat serves delightfully creative, delicate fare with his happy young team from the open kitchen.

The welcome is a whimsical one: amuse bouche and tiny mugs of beer are served in the cold cellar to simulate amoment in Switzerland, before diners are led to their tables. Then, prepare for a parade of tantalizing fare, gorgeously plated and in well-sized portions.

For instance, a foie gras terrine charmingly encased ina delicate gelatinous skin of gluhwine; elegant morsels of pigs’ trotter breaded and deep-fried, served with a pretty side of sauerkraut balls and beer glaze; Halat’s signature of airy souffle egg with caviar and potato cream. Almost every dish is excellent in looks, texture, flavour and design. Occasionally, the meal is punctuated with unlisted treats such as a homemade tonic of macerated stone fruits in rum.