This atmospheric restaurant on the basement level of Hotel New York is reminiscent of a jazz club in the Big Apple of the 1920s and 1930s. The setting could not be any cooler! Kick things off with a cocktail at the 11m-long bar before getting stuck into the modern cuisine, which is right on trend and international. The chefs are as adept at handling yuzu and wasabi as they are at preparing a celeriac Wellington or elevating pan-seared sole with a full-bodied beurre blanc enriched with smoked eel. Fans of fresh oysters and shellfish will find the oyster bar simply irresistible!