The kitchen is headed by the chef, Douglas Santi, who began his career at the age of 13, working for Laurent Saudeau, the right hand man of acclaimed chef Paul Bocuse. In 1999 Santi took on the role of sous chef, working with Alain Ducasse at the renowned Louis XV in Monaco. During the next 5 years he travelled around the globe, working at many of Ducasse’s restaurants. He has put together a menu featuring a mix of european delicacies, where a particular focus, should be put on the meat selection cooked in a Josper oven. They also have a tasty selection, such as scallops, Lardo di colonnata, truffled mashed potato, beef carpaccio, and various plates of ceviche.
We tried the following menu
Tartare Tuna with Avocado and Chili
Sea Scallops, Lardo di Colonnata; Smoked baby leek and truffled mash potato
Veal Chop; Creamed spinach and panissas
Black Angus Fillet Steak on the bone
Brownie and Chocolate Mousse