Food and drink
Imagine the decadence of scrambled eggs with sea urchin caviar, celeriac and truffle soup, red tuna fillet with black olive tartare, or rack of lamb with a Pedro Ximenez reduction (I drool over Pedro Ximenez, the succulent dark sherry), and it’s on the menu. I was tempted to ask for a sample of the liquorice sauce that accompanied the confit of duck, but I thought that might be a bit infra-dig, so I contented myself with my Prawn Thai red curry and jasmine rice, no great hardship.
Cool as a cucumber, style-wise, wafting warm breezes temperature wise.
Youthful and happy to please, watched over by the elegant, diminutive Babette.
At the northern end of the prom.
- Special occasions
- Design and architecture