Tables are set spaciously on an authentic Italian marble-floor setting. A violin and piano duet entertain unobtrusively with classic renditions.

Caesar salad is prepared to the 1924 original recipe created by chef Cardini without anchovies but with a coddled egg giving a creamy texture to the dressing. Prawn and rock lobster open crepes with a sweet pepper salsa and ginger cream is an interesting way to warm up the palate prior to some of the freshest pastas in town. All the dishes are served in hearty portions and accompanied by wonderful freshly baked bread. Braised lamb shank is served with buttered young spinach and stewed cannelloni beans giving the right textures and colours to match the exquisite taste. Snow fish is moist and flaky and is presented with boletus mushrooms and basil pesto over an ink tagliolini while pan-fried sea bass enjoys a sauce of pistachio nuts, seed mustard and cream of mushroom, with braised baby cabbage and a red onion comfit. A variety of tempting and very filling tarts, parfaits and fruit-based desserts are too good to miss.

NOT A MEMBER OF THE VIP CLUB.