Sona
our comments
This French-American restaurant features an amuse bouche of delicate monkfish liver on a razor thin chip of persimmon, turmeric-preserved Santa Barbara prawns with lime leaves and a yucca root puree, and Liberty Farms duck breast over roasted eggplant, hijiki seaweed and forbidden rice. "Executive chef David Myers, noted for creating a sensation at the Raffles L'Ermitage hotel's Jaan, specialises in complex, unique dishes. Michelle Myers obviously shares her husband's passion for intricacy, as seen in desserts such as the chocolate bread pudding swimming in hot chocolate with malted ice cream and caramelised bananas."- March 2005
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