Melchior would be just the ticket for a fashion shoot. Old brick walls and high ceilings bear witness to the edifice’s historic legacy, while huge lamps and a Scandinavian interior design edge impart a trendy vibe, as does the graffiti on the terrace. It is here that Gilles Melchior showcases his high-flying skill and ability to fusion knife-edge Japanese techniques with classical finesse. The chef’s sauces, dressings and gravies are out of this world. A past master of traditional techniques, he knows just how to balance his creativity and is constantly broadening his culinary scope to incorporate Asian ingredients. He might enhance Balfego tuna with a dashi sauce and side dishes such as confit of white radish, finger lime and nori flavoured mayonnaise. He is equally at home with a medium rare breast of duck, which he might pair with celeriac in a salt crust, fig chutney and a gravy of duck cooking juices and a dash of hoisin for extra whoomph. The savvy wine list is a treasure trove of delights designed to pair with your food. Simply delicious from start to finish.