Mju

One of a growing breed of gorgeous hotel restaurants, Mju is chic, atmospheric and rather seductive. Cocktails are truly innovative (and decidedly moreish), while the food is simply unmissable. Executive Chef Tom Thomsen is a rare talent, crafting exquisite dishes from global ingredients with unique flare. We enjoyed the 7-course taster menu, which began with wonderfully fresh Rock oysters in a gorgeous ginger and mirin dressing. Decadent highlights included seared scallops with a zingy citrus soy and delicious Wasabi ice cream; and an almost chocolate-smooth braised foie gras on a bed of sweet praline toast (served with a drizzle of delicate curry sauce and a superb apple sorbet). Each dish was matched with its own wine, doubly enhancing the flavours; a delightfully crisp Prosecco accompanied the oysters, while a stunning pudding wine (Domaine Du Noble, Loupiac, France 2001) was chosen to compliment the delicately sweet and spicy foie gras dish. Mju is a great choice for a special occOne of a growing breed of gorgeous hotel restaurants, Mju is chic, atmospheric and rather seductive. Cocktails are truly innovative (and decidedly moreish), while the food is simply unmissable. Executive Chef Tom Thomsen is a rare talent, crafting exquisite dishes from global ingredients with unique flare. We enjoyed the 7-course taster menu, which began with wonderfully fresh Rock oysters in a gorgeous ginger and mirin dressing. Decadent highlights included seared scal