Chefs Dominic and Mohamed draw their culinary inspiration from the Old World, crafting a menu of predominantly French cuisine with occasional Italian influences. Garlic-cream sauce lends a flavourful richness to orders of escargot, and tender filet mignon emerges from the kitchen decorated with sauce aux poivres and a latticework of freshly tattooed grill marks. The chefs embrace Mediterranean flavours by baking rustic pizzas and glazing penne and linguini pasta with bolognese or carbonara sauces. On Friday and Saturday evening, the dining room echoes with the live piano performances of Yvon Farmer, who effortlessly transitions between iconic standards and contemporary compositions.