Housed in a mansion dating from 1895, the restaurant of the Palais Gallien oozes cachet. Black walls, khaki wood panelling, mouldings, herringbone hardwood floors, 18C-style armchairs and black marble tables depict the smart brasserie vibe. A duo of uninhibited young chefs adds an intelligently creative spin to French classics: roast monkfish in a bergamot-laced bouillabaisse jus; duck roasted whole, hibiscus-flavoured turnip crème and black tea jus. We fell head over heels with the strawberry and champagne pavlova delight, featuring delicately crunchy meringue, strawberry sorbet and vanilla-laced, unpasteurised chantilly cream.