Harvey

We instantly felt the comfortable sophisticated atmosphere. The concept of Californian inspired cuisine is more a culinary idea, than an actual regional food style based on California’s abundance of quality natural products.

To start our meal we were served, generously sliced ‘Hokkaido scallop carpaccio’, served with a perfectly chilled Francis Capolla Californian Chardonnay, then ‘Persian goat’s cheese salad with beetroot’ to cut the sweetness of the cheese. Chef Brandon’s perfectly pan-fried ‘foie gras’ was paired with Kendal Jackson Sauvignon Blanc. For the main course, a choice of ‘lamb’, ‘beef’ or ‘snow fish’ paired with Collage a Californian Cabernet Sauvignon. ‘Strawberries and a light milk chocolate mousse’ was a perfect dessert to end the meal.

This is a top class restaurant that is attracting a large local affluent clientele. The food presentation was artistic without being fussy and the service anticipated the guest’s needs. Two wine cellars one for red and the other for whites to ensure both are served at the right temperature, an excellent dining experience.