Visited 23 May 2018.
Wow, subdued modern comfortable decor with a fabulous view.
As we were a bit early, we waited in the bar. The chairs were quite comfortable and not too difficult (read high) for me to get onto. The bartender makes a great daiquiri and J said the beer selections were good.
This was the largest selection of dishes that I have ever seen for restaurant week; seven starters and four entrées (even more if you wanted to pay an upcharge). J began with pork belly buddha buns; soft warm buns bursting with crispy pork belly, pickles, and scallions (2 large buns, enough for two). I could not resist the bbq duck and green onion pancake; the scallion laced spongy pancake was topped with a mound of Szechuan spiced shredded duck and peanut cabbage salad. This was another appetizer big enough for two and so good that I did not even notice the tofu ( which I usually avoid as I am not fond of the texture). Something had gone a bit off with bread service but it finally arrived near the end of the appetizer course. The freshly baked bread had a beautifully crunchy crust and fluffy interior.
Course two found J opting for an upcharge to get the special, scallops and udon noodles with uni gravy and lobster. He said it was excellent; again it was a very generous serving, he concentrated on the good bits and did not eat all of the noodles. I went with the chicken. The huge three-inch thick breast was deboned, roasted to perfection atop a wonderful pancetta and sweet corn mash then drizzled with black truffle cipollini onion jus and accompanied with wilted spinach. Another large portion, I ate half and boxed up the rest.
Dessert was difficult as we were already so very full, we opted for the smallest item – two scoops of gelato or sorbet. J chose the raspberry and blueberry sorbets, both of which were fully flavored and not overly sweet. I selected the decadently dark chocolate silken gelato and just tangy enough not too sweet lemon sorbet.
Service was impeccable. We shall most definitely return.