An exclusive preview cocktail and sit-down dinner to première the roof terrace bar and Provençal-inspired menu of the sophisticated yet casual brasserie-style Mirèio was thoroughly enjoyed by 40 foodies and industry insiders.

Applying Mediterranean influences to French-cooking techniques, Mirèio’s Chef de Cuisine, Nicolas Cegretin, best describes his bill of fare as traditional, “sun-drenched” and created around the seasons. It is of no surprise, then, to discover that such a bright young talent grew up in Provence and has had stints in Michelin-starred Parisian restaurants, like Lasserre and Apicius. Thereafter he worked in several 5-Star hotels, of note, Marrakech’s charming Hotel La Mamounia.

To commence the evening, Cegretin tickled the palate with an amuse bouche of smoked fresh salmon with Granny Smith apple and Dijon mustard cream while the Chateau Roubine Cru Classé (from Côtes de Provence of course) was in high rotation.

For starters, a generous slab of Roasted Duck Foie Gras with a sweet and crunchy Granny Smith apple and ginger chutney had the entire room singing the chef’s praises, which he promptly followed up with the Chilled Zucchini Soup with Basil and Chorizo.

In keeping within the healthier parameters of the coastal Mediterranean diet, the Grilled Skipjack Tuna with Carrot Mousseline, Espuma and Caramel (the caramel reduction of carrot, that is) was a delightful course having consumed so much foie.

The pièce de résistance, however, was the spectacular Slow-cooked Oxtail Parmentier enriched by an utterly divine Black Truffle Jus roofed under a thick creamy layer of mashed potatoes. Paired with the Gueule de Loup de Villeneuve 2014, it is sans exaggeration that this mind-blowing dish elicited ecstatic mmms and aaahs from every singe table.

Dessert was the very pretty Rum Baba comprising coconut and lime panacotta submerged in an exotic soup of mango and topped with a refreshing fruit sherbert.

I, for one, will gladly return to partake of the sinful Foie and Oxtail but other menu items I’m terribly keen to try are the signature Mirèio tartares such as the Beef Tartare with Goat Cheese and Basil and the Veal with King Prawns Tartare and Crispy Rice; The classic Mussels; Grilled Butcher’s Choice Beef with Sautéed Potatoes and Black Pepper Sauce; Pan-seared Herb Crusted Sea Bass and Ratatouille-Stuffed Cannelloni with Ginger and Olive Oil; and the Traditional Puff Pastry Filled with Chicken and Foie Gras Pâté. For the traditional desserts with a twist, I’m definitely going to give the Lavender Crème Brûlée, Lemon Madeleine and Roasted Compote Provençal; and the Apple Tarte Tatin with Vanilla Ice Cream a whirl.

Of course, Mirèio’s wine selection features serious French bottles as well as New World offerings to suit every whim.

Mirèio opens on December 12, 2016.