The chef is European culinary school trained, with a gastronomic family history. this is reflected in the heavily french influenced dishes.
if you familiarize with the restaurant, the service is as good as it gets and they have custom ordered banquets, gatherings, and catered services. just let the chef know what you like.
on their regular menu, i recommend the french onion soup which has the right flavor and isn't loaded with salt. their roast mushroom phyllo tart is another favorite, with rich melted goat cheese.
dieters be warned: the "richness" aforementioned does mean a grease fest. "lighter" options for waist-watchers include their daily special fishes - just request for it to be pan-seared or whatever the heck you want.
another favorite is their seafood linguine - the sauce allures customers three tables away.
speaking of tables, the place is a bit cramped; given its popularity do make sure to book in advance.
and now the desserts - you can basically pick anything and won't be disappointed. my favorites are the lemon creme brulee and homemade gelato. they have exotic flavors like passion fruit and guava, and for the indulgent i strongly recommend the madagascar vanilla, cafe latte and chocolate.