In under three short years, this modern Australian restaurant has established itself as one of the top restaurants on the island. Credit goes to its talented chef-owner Sam Aisbett, who happily defies conventions and traditions to create dishes of his liking.

As with the rest of its fine dining brethren, the menu at Whitegrass changes regularly. A recent showstopper is Aisbett’s interpretation of Buddha Jumps Over the Wall, presented as two delicate sheets of pasta made of scallop, one coloured inky black and the other in pristine white, paired with rich meaty Iberico pork neck. Another striking dish that tastes as good as it looks is the sweet Hokkaido snow crab paired with a dumpling of scallop mousse and crab dressed in edible gold foil. Clearly, we are expecting more great things from chef Aisbett.