With two Michelin stars after just over a year of opening, Alain Ducasse pays homage to traditional French fare, giving it contemporary flair. The ambience is plush, with a magnificent crystal chandelier resembling a waterfall, and a walk-in glass cupboard displaying Ducasse’s own vintage tableware, and other items. The private cellar room allows guests to choose from 1,200 labels and design a menu around their choices. Recent à la carte items have included delicate crab broth with hibiscus infusion, Rossini-style French beef, red mullet on scales with celeriac in hay and civet sauce, and for dessert confit Granny Smith apple and lime sorbet. Tasting menus are available.