Michael’s

Michael Wichmann is an accomplished exponent of the modern European style – his skills are rooted in classical French cuisine, acquired at the Michelin starred La Truffe at the Park Hotel in Frankfurt, as well as London hotels such as the Savoy and the Intercontinental, and in the Middle East at the Sheraton Dubai Creek Hotel and Towers. At this, his first solo venture (opened June 2005), a British slant to raw materials complements the French flavour, the weekly changing menus giving top-of-the-bill status to English meat and Aberdeen Angus beef. The repertoire could typically take in brandade of salted cod served with mixed leaves and lime oil, followed by roasted pork fillet stuffed with Armagnac prunes and served with sweet potato puree, green beans and sweet wine sauce.