Two-story seafood restaurant on Tongren Lu, focused on upper-class local clientele. The dishes are a European fusion of prawn salads, spaghettis, steaks, and oysters. There are three private rooms on the second floor, while the first floor has little seating and a large bar area without an actual bar. They have an interesting selection of oysters that get shipped in throughout the week. Those include La Perle Blanche and Geay from France, Taylor and Kumamoto oysters from the US, and of course Fine De Claire and Gillardeau (also from France). Dinner comes out to about 800-1500rmb per head, not including drinks. Wine starts at about 400rmb a bottle and ends in the tens of thousands. Portions are small and it's quite pricy for a non-five star hotel address on Tongren Lu.