滨海南坡假日屋

Eating here is lots of fun! The cosy modern decor, the 1970s rock and pop classics playing in the background and, last but not least, the friendly service all play their part in creating a pleasingly laid-back atmosphere. The other major draw is Tom Wickboldt's cooking. He serves a seven-course set menu (two further courses can be added or swapped in) that impresses with its clearly structured and coherent dishes, as well as the quality of the ingredients. Shining examples include the fresh, tenderly confit salmon trout and the perfectly juicy Imperial pigeon breast. The bread, butter and oil