Amber

Holland-born chef Richard Ekkebus trained in France under celebrated talents Guy Savoy, Alan Passard and Pierre Gagnaire before creating this modern, French-influenced menu. Dishes here are crafted from ingredients flown in daily, from the Tokyo fish market to those in Tasmania and Brittany. Standouts on the ever-changing, seasonal menu include duck foie gras ravioli, sea urchin in lobster jelly and line-caught amadai with orange and fennel confit. The pastry chef more than holds up his end of the evening, balancing French classics with the fruits of his local market excursion. Complementing the exceptional cuisine is the dining room, designed by Adam Tihany, under a chandelier of 4,320 suspended bronze rods used to cast a warm metallic glow over the double-height interior.