The décor is a cool, yet cozy, mélange of modernist and natural, and features rotating exhibitions by local artists. Chef Tim Butler's kitchen pulls off bold combinations like Alaskan scallops with avocado, yuzu and pancetta, while a chicken salad is elevated to new heights by the addition of red papaya, toasted coconut and betel leaf. There are also simple classic dishes such as black truffle and Parmesan risotto and papardelle with rabbit ragù. The service is diligent and sweet, and the cocktails are perfection.