The Manor exudes sophistication, making guests feel as if they are entering a lavish home. The fine-dining restaurant is sectioned into five areas, including The Verandah at the entrance, the dining room and VIP room called The Library. At the back, The Penthouse Kitchen is where breakfast is served, and it doubles as a chef's table for lunches and dinners.

On the menu are dishes that showcase top-quality ingredients, and each item looks tempting. To start, the Tasmanian trout was cold-smoked with apple tree wood, giving it a delicate taste. It was sliced tableside and accompanied by condiments such as capers, minced red onion, pickles and chives.

Next came the wild arugula salad with fresh figs and soft ash goat's curd that was piled high on the plate and was refreshing, with the figs sweet and meaty. For mains, the standout was the Spanish rib-eye seared perfectly and juicy, which came with rose harissa sauce for a mild kick. Another tender meat dish was the Agnei Ibérico lamb, with the meat practically falling off the bone and topped with quinoa and hazelnuts that added a crunchy texture to the dish.