Besides, I really like the grilled strips of sweet banana shallots draped over the meat. And the tarragon coulis with capers and anchovies goes well with the beef.
The lunch menu is very brief, with just one appetiser, one fish, one meat, one sharing main course and one dessert - and that is for the a la carte section. Then there is a set lunch, at $28 for two courses and $34 for three, with a choice of two salads and a choice between fish and meat.
Dinner, however, features three times the number of a la carte selections.
My lunch Appetiser ($19) is octopus, braised till soft then fired under high heat to char it. It comes with grilled shallots and spring onions, fresh basil leaves and, for texture and to expand the flavour profile, roasted hazelnuts.
I enjoy eating octopus, though the way it is popping up on restaurant menus, I wonder if I'll soon tire of it. But the dish here surprises with its distinct aroma of basil and the crunchy nuts.
The appetiser section of the set lunch offers celeriac, a vegetable that is less commonly seen here.
It tastes like celery, but has a firm and slightly crunchy texture. Celeriac does not always find fans, but I like how refreshing this dish is.
Chunks of the lightly cooked root vegetable are tossed in a celery dressing with salad leaves and a soft-boiled egg is placed on top.
The flavours are light - so light, in fact, I fail to detect any hint of the hay that the celeriac is supposed to be cooked in. It is not missed though.
My choice of meat from the set menu is pork loin, which turns out to be a disappointment.
The meat is devoid of juices and has a soft but rough texture that I find unpleasant. In this instance, I do miss premium meats such as Kurobuta or Mangalica pork, with their succulent texture and delicious flavours.