Odette's exquisite fare includes spot prawn tartare capped with mussel-imbued cream and caviar, Normandy brown crab with wasabi oil and Nashi pear, and Heirloom beetroot variation. The ambience is classy without being ostentatious, reflecting Royer's view that Odette 'falls between the range of tradition and innovation - food that's tasty and uses classic cooking techniques, but is interpreted in a modern way'.
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