Every dish we devoured was more than pretty – it was pretty damn tasty. Try a tasting plate of full-blood wagyu tongue, slow-cooked for 24 hours and assembled in a row of small cubes juxtaposed with blobs of balsamic gel and charred avocado, and decorated with miniature flower petals and herbs.

Robust flavours emerge also in the Anolini ravioli filled with beef stew (David Blackmore wagyu, no less) served in a beefy broth extravagantly doused with good olive oil containing speckles of gold leaf. C

hef Massimo Speroni came from Bologna with a huge reputation; and so far he lives up to it. Champagne lobster in a chardonnay sauce, caviar optional, is another inspired dish, as was the lemoncello pudding with meringues and jamy lemon candies.

Service was exemplary. A towering wine list and stellar cheese collection make it a memorable experience.

Must-eat dish: Champagne lobster