The chef interprets the classics of French cuisine to conjure a culinary style that, true to the restaurant’s name, is truly ‘unique’. His forte lies in the meat dishes he mastered during his time in Paris. Stately presentations such as a smoked terrine of foie gras and Anno sweet potato, or Asian black bear baked in pastry argue the case persuasively. Game bisque and dishes featuring game like pheasant, mallard and hare are the true delights of the season. Best savoured alongside a fine wine.