Chef Alexandru Simon and his team present thoughtfully composed dishes rooted in classic French culinary tradition, meticulously prepared yet never overwrought, and balanced perfectly in flavour. Carefully selected ingredients are given space for their aromas to unfold fully. The regularly changing seven-course set menu features memorable creations such as tortelloni with Swiss chard, sea urchin bisque, hoshigaki and XO sauce, or celery with dulce de leche, coffee and pickled quince – each course enhanced by the astutely curated wine pairings courtesy of maître d' and sommelier Max Populorum and his team. The interior is tasteful, modern and elegant, with designer chairs, gorgeous hardwood floors, original oil paintings and a striking crystal chandelier. Many tables afford views into the open kitchen. Both the restaurant and its home, the exclusive Hotel The Amauris, are named after different species of butterfly.