Prepared by Executive Head Chef Stephan Zoisl, who refined his trade at The Fat Duck. Guests can enjoy specialties like 48 Hours Braised Pork Belly, Hidden Salmon, Duck Tea and Roast Black Angus Beef. Furnished with Paul Smith and Jasper Morrison pieces, the experience is made complete with 200 labels of fine wine to choose from. This elegant restaurant seats only 48, so reservations are recommended.