The stylish hotel restaurant continues to draw gourmands from all over Singapore, thanks to its appetising European offerings from its three culinary theatres: charcuterie and cheese room, an open charcoal-grill kitchen, and a wood-fired oven. The standouts in the menu are still the grilled meats, the likes of Australian Angus triple Tomahawk and Batalle-Spanish Duroc white pork rack, cooked using specially-imported jarrah hardwood from Western Australia. This way of cooking renders a smoky and extremely flavourful meat.