RESTAURANT AND PRIVATE DINING

 We  approach fine dining with all dishes as entree sizes. The concept is to encourage you to sample a wider variety of dishes in a more dynamic and accessible way

See a sample of our menu & wine list

For 2009 The Good Food Guide has elected Jacques Reymond Restaurant once again  'Three Hats' .

"Jacques Reymond, the man, has been in the game for so long it's easy to forget his contribution as a culinary innovator.  He was one of the first to offer a dégustation menu.  Similarly, his classically based cuisine embraced Asian flavours and textures long before it was fashionable.  His restaurant's rejection of entree-main in favour of small plates in 2002 has paved the way for countless imitators".

Necia Wilden