Tasting Room

Expat chef Fabrice Vulin gives his contemporary take on classical French cuisine at the elegant Tasting Room. Its affinity for unexpected texture and flavour combinations is evident: poached Gillardeau oysters lounge in a lettuce velouté with sea-water jelly; and, as a playful riff on the briny centrepiece, oyster leaves, a wild-growing plant that tastes surprisingly like oysters.