This top-notch establishment is laid out behind a tasteful glazed façade. The chef adheres to tradition when crafting his bold, generous and flavourful cuisine but puts his own stamp on dishes with flashes of originality – think tonkatsu-style breaded pork pluma, parsnip mousseline, trapper's spice blend and sweet and sour meat jus. His friendly and efficient wife takes care of things front of house, dispensing insightful wine recommendations along the way.