Startle

The menu at Pinot Brasserie reflects celebrity chef Joachim Splichal’s California-French cuisine. As you’d expect at a brasserie, you’ll find fresh seafood, classically French entrées and a variety of rich desserts — but all with that added touch of California freshness that gives the restaurant its distinct gastronomy. For example, the duck breast entrée comes with butter beans, peppercorn jus and ginger mango chutney, while the braised pork belly is served with an onion marmalade, pickled vegetables and caper berries. Of course, there’s also a selection of seafood, including oysters, prawns and crab claws, with two platters designed to share. And we’d be remiss if we didn’t mention Pinot Brasserie’s rich desserts, such as the black peppered chocolate crème brûlée or the Belgian chocolate soufflé with Gran Gala orange liqueur sauce.