James Syhabout’s CDP (Chef de Partie), a sleek cocktail lounge with a vaguely sixties Vegas vibe to it, shares a wall and sensibilities with his Michelin two-star restaurant Commis. Some of those at the marble bar are waiting for reservations next door while others are exploring the extensive array of cocktails, brandies, Cognacs and Champagnes on offer here. Wines by the glass are an eclectic mix and the bar menu showcases Syhabout’s style, from the caviar service to a slow-poached egg yolk with smoked dates, alliums and malt.
Tip: The Commis list is also available.
This review appears in the print edtion of the October 2018 issue. Like what you just read? Subscribe now.