This cool and contemporary-style restaurant, with dark mahogany furnishings, offers creatively prepared seafood and chops served in a friendly, crisp manner. The organic wild salmon is topped with smoked paprika crème fraiche and the scallops are covered with a sea urchin foam. Popular also is the tasting of suckling pig, or for lunch, the lamb burger stuffed with foie gras. Desserts are delightful and distinctive including a ginger bread toffee pudding with Medjool dates. More than fifteen wines by the glass are featured along with 100 different designer martinis. No lunch on Saturday and Sunday.