SpikeSpike

Image Credit: Having trained for even years under Marcel Ravin (Blue Bay), at which side he rose through the rounds from clerk to deputy, he embraces the influence of his mentor. All tables face the open kitchen, where the chef curates an immersive dining experience, including interactions at the counter. Here, dinners discover the citrus-scented spices sourced in Asia and the Middle East that will be a leitmotiv throughout their meal – Sansho pepper, Timut pepper, green cardamom, black lime... Local ingredients, fish and vegetables take centre stage, raised by precise seasoning that brings out their natural peak of flavour. A meal at Épicentre is a delicious awakening of the taste buds.