This underrated, open concept modern French bistro serves French pastries, desserts and hearty savoury bites, o ering good value paired with pleasant and warm service.

On the all-day menu, highlights include the signature crab cake benedict boasting homemade crab croquettes nestled atop poached e s on homemade brioche and drizzled with a rich hollandaise sauce. Certainly a refreshing change from the ubiquitous e s benedict found all over the island. Likewise, the French onion soup o ers a twist on the classic, with braised beef and onions in a hearty, aromatic beef broth.

Whether its brunch or dessert, spring for the MB French toast or u y buttermilk pancakes, both large enough for two. The French toast comprises cinnamon-brown sugar brioche topped with strawberries and maple syrup, or the more indulgent sticky banana compote with dark chocolate sauce and crumble.

The Grab-and-Go take-away counter o ers an ample selection of tantalising pastries, tarts, cakes and ice creams. Playing on the bistro’s name, desserts sport a bejewelled theme, packaged in quasi jewellery boxes for take-away. Create-your-own gourmet sandwiches, salads and pies are also available.