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Helen Restaurant Review: This seafood restaurant has several dining rooms, bedecked in grey and blue shades with an understated décor. Chef Sébastien Carmona Porto along with his partner, the maître d’ Franck Barrier, propose on the menu a wide variety of fish as well as oysters and shellfish. Most of the items have been wild-caught, notably the sole meunière and the turbot, and consequently are quite pricey. Among the suggestions, you’ll find a vast array of carpaccios and some dishes seasoned with exquisite or uncommon ingredients. For a starter, try the royal bream carpaccio sprinkled with finger lime, a fruit from Australia, or stewed Spanish mussels that match nicely with the tasteful garlic mayonnaise. Oil-soaked squid a la plancha with garlic and John Dory with hermit crab cream and vegetables are skillfully cooked and well-rendered. Choose from an array of desserts on a trolley, notably a mango salad, a Black Forest and a vanilla millefeuille. The wine list is available via iPad, with 110 selections.