Dutch-born chef Richard Ekkebus's restaurant has undergone a radical revamp. The bright space is characterised by organic curves, luxury materials and a gold and beige colour palette. As opposed to the à la carte of the past, it now serves only prix-fixe menus, one of which is vegetarian, dairy- and gluten-free with reduced salt and sugar. Top-notch ingredients are sourced globally and crafted into light and delicate creations with a modern touch.