Vue Grand

The dining room here is as grand as the hotel's name. With its high ceilings, chandeliers, antique fittings and leadlighting, it oozes 19th-century glamour. But while the surrounds transport diners to a bygone era, the menu sports contemporary accents of gel and foam. Professional, friendly staff thoroughly explain dishes on presentation of the menu. But first, house-made breads come with local olive oil and whipped butter infused with truffle oil, while an amuse-bouche, perhaps shredded confit duck with rice noodles, primes the palate for flash-seared veal coupled with zingy pickled carrot and finger lime. Some servings can be on the small side but a main of tea-smoked marlin with clams, baby beetroot and spinach should leave you sated when followed by a dessert of rosewater-perfumed Turkish delight with rhubarb and candied pistachio. Or you might choose chocolate and Kahlua bavarois with espresso foam - either way, it's a decadent finish.