The restaurant serves elegant, contemporary French cuisine from our Head Chef Andy Sommefeldt. Signature dishes making a regular appearance on the seasonal menus include: roasted salt marsh lamb rump, asparagus and pink fir potatoes, and seared stone bass, girolles, lemon, white asparagus, and celeriac. The wine list is comprehensive and accessible, offering a good selection of Champagnes and wines from across the world.

Iconic furniture, from Eero Saarinen’s tulip table and chairs to Castiglioni-style Arco floor lamps, give the restaurant its stylish feel and guests can catch glimpses of our chefs at work in the adjoining open kitchen.