The dining area is a long and narrow, high-ceiling area. The use of glass and light wood with stylish table settings bridges the restaurant’s concept of fine dining with a gourmet bakery. The use of partitions create a number of semi-private areas while there is also a sufficient amount of outdoor seating.

The menu doesn't list starters as such but begins with the heading of “soup and salad” followed by some “light dishes”, which are versatile enough to be thought of as either lunch, on the light side or perhaps an appetizer for a hearty diner. French country-style salad with duck gizzard confit and preserved tomato blends confit, pungent tomato and slightly astringent greens. Pan-fried beef tenderloin with bearnaise sauce and croquette potatoes is one of the menu’s heavier entree choices, however, – the restaurant is probably best known for their sumptuous French pastries, the highlight being the volute: a base of chocolate biscuit and a sheet of dark chocolate wrapped in a layer of chocolate sponge cake, covered by a dome of chocolate-mousse topped with tea-flavored creme brulee. Simpler pastries like eclairs and fruit tarts are very good as well, although strawberries in Thailand are not at their best. The morning pastries section is well stocked and quite delicious; the bostock for example (a round slice of brioche dipped in orange blossom syrup and covered with almond cream) is delicious. There's also a small assortment of Parisian macaroons. These desserts are a special treat and should not be missed.