An institution in the city since opening in 1953, Gaddi’s delightfully high-dining experience evokes a sense of grandeur seldom found. From the large crystal chandeliers to the tuxedoed wait staff and fine art pieces adorning the walls, an elegant dining experience awaits. Chef Xavier Boyer’s menu brings a modern inflection to a classical French style with his ‘less-is-more’ approach, paying homage to the restaurant’s traditions – dishes such as Challans duck breast with endive and Gruyere sauce or a piece of wild turbot from Brittany with celery and black truffle. Recalling the suavity of the dinner-dance, a house band underscores proceedings with the gentle sway of jazz.

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