Caveau

Caveau is an exquisite restaurant that provides guests with world-class dishes and a fine array of wines.

Previously a sous chef at Banc, Peter Sheppard's technical mastery and classical repertoire of elaborate and labour intensive dishes proves he is used to impressing a sophisticated clientele.

Behind wooden Venetians, the softly lit, pastel room is more informal than the menu suggests, while service is polished but certainly not pretentious. The piece de resistance is the signature puff pastry cupola of a perfectly executed pithivier, oozing a molten lava flow of dark chocolate