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A cheerfully random selection of bric-a-brac, funky artwork and flimsy partitions provide a decidedly Bohemian feel. Fairy lights and rambling twigs and leaves add extra charm and whimsy.
The menu changes each month. Diners are asked to mark off their choices on a single sheet that then wings its way to the private kitchen for preparation. Dishes are based on a rural French theme emphasizing simple combinations and basic design. The quality of ingredients varies considerably and while some starters, such as goose and duck liver and smoked salmon pate are smooth and satisfying, grilled crab gratin is barely elevated by a tasty green apple reduction. More successful is the selection of tarts; the tomato and goat’s cheese version has good texture and a rounded flavour. Main courses are also varied. Typical is a generous portion of pork knuckle that is tasty but neither the sauce or the sprinkling of black pudding add anything of note. Side dishes are particularly worthy and the gratin dauphinoise is worth waiting for.
The restaurant encourages diners to bring their own wine. The fact that there is no corkage charge makes this an attractive proposition.
There is also no service charge, but most diners will be happy to pay a little extra for the helpful and friendly attention provided by courteous staff.
There is a minimum charge, but prices represent good value for money and two people can enjoy three courses for less than HK$700.