The quadrant-shaped former bank building (circa the 1930s) lends its aura to this restaurant in the financial district. The high ceiling, wall mirrors and attractive beverage display are complemented by a large central vase of feathery pampas grass. Meat is this chophouse’s forte, including the perennially popular hamburger. Start by sharing the charcuterie platter, full of different flavours and textures— such as the thinly sliced cured Italian pork cheek and Wagyu bresaola, complemented by nduja spread, which is fiery in taste and colour. The vintage beef ribeye, rich and smooth, can be enjoyed sans sauce. The charred sugarloaf cabbage, a house speciality, combines the sweet, crisp vegetable with smoked scamorza polenta, fluffy quinoa and aromatic sofrito sauce. The rhubarb and strawberry tart leaves a memorable impression. The wine list indicates various styles and is grouped in sections, making for an easy selection. Pleasant, knowledgeable staff add to the whole dining experience.