A basic, à la carte breakfast is served in The Botanist, an extension of the lobby. A rather uninspired bread basket was followed by scrambled eggs, bacon, and sausages — all made to order, but undistinguishable from your standard hot hotel buffet. Dinner at Nest was much more impressive. Although the dishes we ordered (kale and spinach salad with grilled pears and gorgonzola, salmon tiradito with passionfruit, wasabi and avocado, and Black Angus ribeye) bore little resemblance to the menu’s tagline, “Greek comfort food”, portions were generous and the flavours well-balanced. Chef George Bakas (whose credentials include stints at Amanzoe and the Savoy Grill) is bound to turn this newcomer into a destination restaurant. The views alone are enough to draw a crowd.