Review

Philippe Perette's homage to classic French cuisine continues to shine. Entering, one is always greeted by chef Philippe; the loyal clientele returning so frequently that they invariably have a preferred table. Service is efficient, hushed and semi-formal. The wine list is French heavy, offering several by glass, occasionally gems of grands crus from St Emilion or Pauillac. The a la carte rarely changes, offering the best that this temple of gastronomy is well-known for. Many ask the chef to recommend, and at lunch the set menu is about the best value in town. There is a tasting menu, featuring many of Philippe's signature dishes. A basket of warm breads arrives, accompanied by a trio of butters, closely followed by a tasty amuse bouche, often more than a mouthful. Begin with perfectly pan-fried foie gras, just cooked and slightly runny, accompanied by vibrant green asparagus and truffle foam. Alternatively choose simple escargots bathed in butter and garlic, shallots and a sprinkling of parsley. Continue with an exquisite turbot, dressed in a delicate mussel and saffron cream emulsion. Or choose oyster blade, skillfully executed, with a rich, and velvety Bordelaise sauce and bone marrow. Complete your trip to France with Philippe's renowned rum baba or a refreshingly crunchy pavlova.