Chef Gabriel Kreuther leads this modern, sophisticated fine-dining restaurant. A diverse menu that leans on chef Kreuther’s French-Germanic roots includes a signature sturgeon sauerkraut tart, foie gras terrine and langoustine tartare. Even basic items such as Kugelhopf bread with soft white cheese and chives are astonishing. Much more than a meal, a visit here is a full-blown sensory event full of unexpected twists and turns. Passion and artistry are displayed from start to finish. The experience provides a kind of culinary magic many aim to achieve, but few accomplish. To really indulge here there are a good variety of prix-fixe menus available as well as a signature exclusive experience. Chef’s Carte Blanche offers private dining in a prized and prime nook within chef’s kitchen – six guests maximum. There are a choice of spectacular supplements to further embellish the meal. Prized golden osetra caviar, sustainably sourced, is sold by the ounce and provides a delicate oceanic finish.