The menu, incorporating seasonal ingredients when available, changes each month. The head chef, whose passion is cuisine that sparks conversation, respects tradition while sneaking a little playfulness into his menus. Even familiar items are presented with ingenuity. The crab croquettes, for example, are suffused with the aroma of toasted crab shells to add the flavour of baked crab to the creamy fillings. The counter sports a stylish, modern design. Five private rooms are also available.