The Wharf

Chef-Proprietor Ray Neve may have honed his skills under Anton Mosimann, but he brings a strong Oriental bias in his modern European cooking at this riverside restaurant. So seafood, which dominates the menu, may include flaked snapper with coconut salad and Szechuan pickled vegetables, while staples such as breast of corn-fed chicken, or an earthy mushroom risotto with truffle oil, balances out the list of accomplished dishes. The eye-catching bar and terrace dining room come alive in the summer and even if the establishment isn’t trying to be any more than a good neighbourhood eaterie, it does its job admirably.