Caveau

The Gong’s best restaurant deserves another gong for gorgeousness. Take the dramatic statement lettering at its entrance, a bar made of white marble and black tiles, chairs with polka dots, whimsical wall art and a chandelier made of salvaged glassware. Add to this the theatre of formal service and you have a hushed, plush space with a serious wine list. Chef Peter Sheppard’s degustation menu is heavily influenced by French technique and each dish is a nuanced combination of taste, texture, balance and flavour. Savour seven star dishes such as smoked rainbow trout, with a creamy trout brandade and school prawns, line-caught mulloway with spanner crab agnolotti, pork belly and loin with sage gnocchi, rolled veal fillet with sweetbreads, lardons and parsnip puree, and a whipped brie, apple and walnut salad. Finish dessert - chocolate bourbon biscuit with ganache and sesame ice-cream - with a contented sigh. 

And ... Learn advanced techniques, such as butchering, at the Caveau cooking school.

THE LOW-DOWN
Vibe For white-tablecloth occasions.
Best bit The edible art on your plate.
Worst bit Service can be less than relaxed.