Drink and Dine
Laying the table.
Pan-Asian, over the water at dusk
Eauzone
Restaurant · Daily
The walk in curves through the gardens on a run of wooden walkways before the room opens onto the water, so arrival is unhurried rather than sudden.
Seating is a mix of low bench tables and a raw bar, the sushi counter built into one side and worked in view of the room rather than tucked away.
The lunch and dinner card runs continuously rather than switching between the two, with no gap in service through the afternoon. A separate Yum Cha menu — dim sum, a tea list, its own cocktails — runs alongside it and reads as a different kitchen entirely, closer to a Cantonese teahouse than the pan-Asian grill on either side of it.
A handful of dishes are marked for the whole table rather than one plate each, and each is priced 2 ways: a full portion, or a smaller one taken alongside several others. It is the menu telling you how to eat it — as one course, or as a run of small plates across a longer sitting.
Kismet Recommends
- Charcoal Grilled Whole Seabass 1kg
- Wagyu Beef & Prawn Tempura Yuzu Truffle Roll
- Duck Croquettes
- Umi No Megumi Platter (Sharing)
- Szechuan Wagyu Beef
A separate Yum Cha menu — dim sum, a tea list, its own cocktails — runs alongside it and reads as a different kitchen entirely, closer to a Cantonese teahouse than the pan-Asian grill on either side of it.
