A truly innovative dining concept, this exceptional restaurant proudly embraces the label of European omakase. Diners are greeted with a choice of Field or Land & Sea, before reviewing an ingredient sheet to indicate any allergies and dietary restrictions. With these carefully selected ingredients, guests can choose from a selection of four or six courses, with the latter highly recommended. Led by chef-owner Stephan Zoisl, the young and talented culinary team cooks from an open kitchen while taking turns to serve and explain each course, paying homage to traditional French techniques. From canapes to dessert, every course is testament to Zoisl’s remarkable mastery of textures and balance. Rather than traditional dining tables, the dining room is adorned with wooden high tables accompanied by bar stools, creating an egalitarian and convivial atmosphere.