This chic, classically French restaurant has won considerable acclaim since its 2002 opening. The appetisers includes the duo de lula panée, crisp and wonderfully spicy squid, although the modest portion is an appetite-whetting trick (long in use by the purveyors of haute-French cuisine). The sesame-seed-encrusted tuna steak is supremely tender and well flavoured; and the desserts deserve equal praise, especially the icy profiteroles and the signature pain perdu – a heavenly slice of caramelised French toast served with a dollop of pear compote bathed in double cream.