There’s a distinctly Mexican soul to Edgar Núñez’s contemporary fare – even when he veers wildly from the traditional blueprint. Amid beautiful, tall plants and with the soothing sound of running water in the background, Sud 777’s dishes make full use of the vegetables and herbs from the eatery’s own gardens. Núñez’s standout creations include the duck breast, coconut crust and purple-cabbage puree, and the Kurobuta pork rib, mashed sweet potatoes, prune and black radish. Why not finish the night with a tipple in the terrace lounge?

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