Review

Chef's Table at Lebua shines brightly with accoladed chef Vincent Thierry at the helm. The open kitchen dining room, with breathtaking views, is managed with charm by Louise Bourgeois. Vincent's tasting menu may begin with an array of stellar amuse bouches, then signature bread and butter served tableside in triumphant scoops by chef Vincent. The tasting menu offers choices for every course. Appetisers could be oyster with imperial caviar and macadamia, or Galician beef tartlet with stracciatella also topped with imperial caviar. The menu continues with a choice of either a skillfully dressed Vaucluse green asparagus, and bi-aised beef vinaigrette, or Scottish salmon confit accompanied by
smoked herring and lamb's lettuce. Next up is langoustine with crispy sweetbread, bathed in a light shellfish emulsion with fennel, followed by wild monkfish with kumquat condiment and a genius red wine matelote sauce. Roast Challans duck with dark beer white asparagus and curry sauce, is magical, or choose an option of veal rump scented with Arabica coffee, black lime dust and cascara jus. The cheese trolley is an essential part of the experience and desserts of dark chocolate with aromatic herbs and garden sorbet or braised fig in a Hibiscus infusion ends the experience. The wine list is eye-watering, including the very best of the best, the by glass selection worthy of note.