The sharp design lines and bespoke furniture are mirrored in the equally stylish and creative cooking of French head chef Benjamin Launay, with dishes such as steamed trout paired with buckwheat and boletus mushrooms or ravioli filled with beef on a bed of creamed leeks.
Guests will be able to shave their own white truffles over dishes such as uovo fritto con toma fondue Piemontese, ravioli dal plin, and beef filet with foie gras and white truffle gelato.