The abC(d) of French cuisine has no secrets for Borg Da Silva as is demonstrated by the succulent appetizers lined up to tempt you as soon as you set foot in his elegant establishment. The subtlety with which he prepares the main courses and the gutsy sauces embody his technical expertise and delicate touch. For example, he may add a twist to local beef (meat and tail) with a gravy of confit of onion, while his iced custard parfait will bowl you over with its painstaking combination of precise yet exuberant flavours. Generosity depicts the DNA of the set menu’s exciting score.