The update has been planned for months and includes new tables to dine at, reinvigorated decor and fit out, an improved kitchen design, modernised courtyard, air conditioning and private dining spaces.
To coincide with the changes, Executive Chef John McLeay has designed an all new menu incorporating influences from his recent travels through Japan, Burma, Thailand, Vietnam, Laos, Malaysia and China. Dishes include a soft shell crab Sri Lankan curry and braised lamb with cumin, Sichuan pepper, celery, coriander and steamed mantou.
