Galileo

Galileo Review

This gracious, salon-style restaurant within the Observatory Hotel at the Rocks will have you thinking you've been transported to Paris, as will the French menu created by new executive chef Masahiko Yomonda. À la carte selections include champagne- and beer-brasied pork ribs, ginko nuts, chestnuts, and chicken jus.

The chocolate soufflé and lychee oolong milk ice cream uses produce from the famous French chocolatier, Valrhona. There are several degustation menus to choose from: the 8-course is $118, with matching wines an extra $80. Menus are good value from Tuesday to Thursday when three courses from the à la carte menu cost $60.