Review

Chef Henk Savelberg relocated his eponymous restaurant to this villa in 2021, and the arrival is exactly what one would expect from this veteran of European culinary tradition. One is met at the entrance by immaculately attired staff, then escorted past the busy glass-walled kitchen, where every guest is greeted by the chef himself. The dining room looks out over manicured lawns, and with pressed white cloths, oversized napkins, and sparkling crystal, one can imagine being in Europe in a fine-dining establishment of repute. The seven-course tasting menu offers the very best ingredients, presented in a modern style but classically prepared with foundation and substance. The experience begins with an array of intricate amuse-bouche, including foie gras and truffle macaron, and Henk’s signature cucumber brunoise and granita with ginger yoghurt foam. Warm, freshly baked bread arrives. Highlights continue with langoustine in ponzu sauce and pickled vegetables, followed by grilled wild North Sea turbot with bay leaves, kalamata olives, anchovies, diced tomatoes, and olive oil. The main course of Anjou pigeon is served in a glossy Madagascar vanilla sauce. Dessert is a clever variation on mango sticky rice with pandan jelly and salted coconut milk ice cream, a nod to chef Henk’s 10 years in Thailand. A comprehensive wine list is available, and the wine pairing features many renowned labels.