Far from being stuffy or overly formal, this fine dining spot boasts a friendly, laid-back vibe. Inspired by personal experiences, nature and the seasons, the dishes are underpinned by solid Western technique and packed with Asian flavours. The chef couple gives kitchen scraps a new lease of life as house-made condiments, such as mushroom chilli paste with pumpkin skin, in a bid for zero waste. The wine list comprises natural choices only.