The Elephant

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<p class="intro"> The Elephant restaurant, the double-header venture from celebrated ex-Roux scholar and Bocuse d&rsquo;Or competitor Simon Hulstone, is split into two sections. The Room is upstairs from the Brasserie, offering diners more of a chance to relax and enjoy their meals in a slightly more formal atmosphere than the bustling downstairs section. It also offers the same kind of food as The Brasserie, but here, the focus is on either a two or three course dinner, or the tasting menu (there is also an a la carte choice available here).</p> <p> Decked out in the same modern and elegant style, with portraits of the pachyderms themselves around the walls, The Room offers more good views over the bay in which the restaurant is situated &ndash; comfortably away from the bustle of the tourist centre, but close enough to be accessible.</p> <p> In terms of what to expect from the food &ndash; very little differs, although there&rsquo;s more of an emphasis on pairing, matching and experimenting with flavours and styles here than in the Brasserie. Local ingredients are focussed on where possible, with a speciality being dived scallops from the bay; here, they might be served with risotto and confit lemon.</p> <p> Expect to see Hulstone&rsquo;s typical use of unusual natural ingredients in full force &ndash; beef sharing a plate with squid, flowers and petals used as adornments.</p> <p> The presentation highlights the contrasting colours and textures of the dish, with the main elements peeking out of foams, sitting atop piles, arranged artfully and tweaked and teased until perfect. As with The Brasserie &ndash; taste is key - textural differences and contrasts in flavours are the order of the day in this, one of the region&rsquo;s most lauded restaurants.</p>

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