In a dark brooding and sleek dining room lies Vienna’s best seafood fine dining experience, the ⭐️ ⭐️ @konstantinfilippou .

The lunch menu is terrific value and starts off with an absolute banger . Lightly cured prawns are paired with a jelly of duck consommé and a vibrant green vichyssoisse . It is an inspired combination and the presentation and flavour profile bore resemblance to the famous starting salvos of the menus of Ducasse and Robuchon .

Lightly acidulated mussels are both sweet and briny , along with cucumber and Sunchoke disks and a rice starch sauce .

Amalfi lemon ice cream , koji , brown butter reduction and a ring of Royal Vienna caviar is a fabulous combination of acidity and salinity .

A crisp disk of trout sits on a bed of chicory and radicchio with a vibrant lovage sabayon . Excellent balance again .

The Viennese classic of mushrooms in cream is the loose inspiration for langoustine and corn , the cream coming in the form of a rich prawn emulsion .

Salmon was well cooked , with high quality trout roe , pumpkin and potato crisps . As a main dish this was stylised comfort food .

Dessert was an apricot dominant creation , beautifully presented with saffron ice cream and hazelnuts .

An exciting lunch with a clear point of view .