The menu here was refreshed when the current kitchen came on board in 2022. To appreciate their vision in all its glory, opt for the 6-course seafood-heavy ‘Experience Menu’, or the 5-course lacto-vegetarian ‘Garden Menu’. Meat entrees and novel creations abound in à la carte menu; try l'oeuf de poule confit – Hokkaido sea urchin with confit egg yolk and potato risotto. The short wine list sees some good selections by the glass.