Menu : Brunch, Grill, Regional, Salads, Sandwichs, Snack / Tapas

A signature ten-seater round table sets the stage for celebratory nights. Gold snakeskin suede banquettes ramp things up. Hammered brass-banded gold chandeliers are reflected in the round mirrors hung around the room.

In AFTERglow, the sexy back lounge, an onyx bar runs the length of the space. Slinky sofas are perfectly set for surveying the room’s action.

Executive Chef Erik Heck has created new menu favourites. With addition of ‘steak’ to their moniker, the focus is on prime cuts of beef. Thier new restaurant features a ‘Meat Cellar’ – essentially a glass-walled meat cooler, displaying aged cuts of beef: ribeyes, striploins and tenderloins. When steaks are selected they will be pulled down and butchered to order.

The new menus are a ‘globally inspired’ combination of regional and exotic ingredients. Although steaks take centre stage, seafood, a variety of sizzling satays, and glowbal’s famous spaghetti and Kobe meatballs remain menu staples.