Shop 2075, Podium Level Two, IFC Mall, 8 Finance Street, Central Tel: 2979 2100 Open: Monday-Friday, 8am-10pm (last order); Saturday and Sunday, 10am-10pm (last order) Cuisine: European Price: about HK$600 for a three-course meal before drinks and service charge. Ambience: diners walk through the long restaurant past a display of fresh fruit and herbs, into the main dining area which has ceiling fans that give a feeling of breeziness. We're not sure for whom the prime window seats were reserved - obviously not for us, as some remained empty all night. The music played too loud, so it was difficult to hear my guest across the small table. Pros: it's a great space, with lots to look at, even if that doesn't include the view. Cons: I asked the waiter how old the burrata was, which was served with the heirloom tomato salad pesto (HK$198). He looked confused. Another waiter came over to ask me to repeat my question, which burrata lovers will find reasonable. I did. He went away and came back to tell me it had been delivered that day - so presumably, it was very fresh. It wasn't. The burrata - which should have a soft, lava-like interior - was too firm. The second waiter came back to ask how it was, and when I said the interior didn't flow out as it should, he went off without a word. My guest's rack of lamb with potato croquettes and saffron fennel (HK$368) came as three thin chops, rather than a rack, and they were overcooked. The peach melba (HK$98) looked frightful. The whole poached peach, served with a quenelle of vanilla ice cream and just a smear of raspberry sauce, was large and rather lumpy. Recommended dishes: a starter of ossau and caille de brebis double cheese souffle (HK$128) came out slightly deflated but the flavours were good. There were enough elements on the plate - including fat spears of white and green asparagus - to make it interesting. My main course of Taillevent meat pie (HK$288) didn't look appetising. The top crust was pale and oily rather than brown and flaky, but I loved it, wishing only that it had been a larger portion. Stuffed with a fragrant mixture of rabbit, duck, pork, foie gras and black truffle, the pie was presented on a wooden board with a small mixed green salad and a tiny copper saucepan of meat sauce. Dessert of fruit minestrone with lemon grass syrup and grapefruit sorbet (HK$98) was a deliciously refreshing end to the meal. What else? The first Hong Kong venture by celebrity restaurateur Alan Yau.