The restaurant is conceived as a stage for the art of cooking. The restaurant is designed to heighten the sensual qualities of the dining experience, from the tastes and aromas of the food to the choreography of cooking as the chefs create each dish. The kitchen area is open to the main seating area, allowing diners to witness all stages of food preparation. Each section of the kitchen is framed, like a proscenium in a theatre, drawing the eye through a series of preparatory layers. There are three such sections, the main cooking area which comprises of the hearth and pizza oven, the dessert and baking area and the bar, three expressions of the menu. The proscenium itself is made of shelves displaying, in refined presentation, the ingredients that make up each dish. In front of the kitchens is a long continuous table where the final touches for each plate are made. This table allows select diners to interact with the chefs and experience the final preparation up close. Along the line of the table, moves a semi-transparent gold curtain, revealing and concealing the theatre of the kitchen. The curtain provides a soft-sensual backdrop to the piquancy of tastes. The main seating area is defined by a row of banquettes, a sophisticated and discrete type of seating. The seating area is naturally divided into a bar area, main dining area and VIP area by the curtain where guests can enjoy a personalized experience with the culinary maestro, the Chef.