PulpePulpe

Image Credit: In a relaxed atmosphere, the chef, who has stints at Troisgros, L'Astrance and Rozó under his belt, crafts spot-on, soul-warming cuisine that is honor and unpretentious: baby artichokes, roast snails, love pesto and silky bearnaise sauce; rack of roast pork, braised gem lettuce, aioli and a tarragon-laced gravy; red fruit pavlova, whipped cream and pink berry ice cream. Flavour, seasoning and talent: this place ticks all the boxes, without forging the savvily cured wine list. We warrant you'll be coming back for more!