ver a brief two-day period, the Park Avenue Autumn transformed into Park Avenue Winter – to properly coincide with the seasons (much like the restaurant does every season). To do this seamlessly, design firm AvroKO was brought in once again to create the restaurant’s latest look.

The team didn't waste time; over the 48 hours, the restaurant (which was originally the Park Avenue Café) was transformed from autumn to its winter attire. The seasonal wardrobe is festive white with silver accents, changing all the elements, from the place settings and uniforms to the graphics and general colour scheme.

Along with the aesthetics overhaul, Executive Chef Craig Koketsu (Quality Meats) has created a winter-inspired menu while still keeping many of the restaurant's Autumn plates, such as Coriander-Seared yellow fin tuna ($33.00), John Dory with Black Truffles ($36.00) and the constant roasted Chicken “coq au vin” ($26.00). French onion soup, tapas style vegetables and a gathering menu that includes lobster, chateaubriand, roasted duck and the ever expensive truffles are a few examples of how Koketsu has made exquisite use of the winter offerings.

Koketsu’s cuisine at Park Avenue has always been liberally perfumed with seasonal tics. One secret weapon, for good example, in the very addictive Porcini Ravioli ($29.00), the plump little packages that arrive steaming in a heavy dose of gorgonzola cream? Swiss Chard. The tiger prawns ($17.00), another great starter, get the Kataifi treatment, and served with grapefruit nage. Seared Scallop Sandwich ($17.00) is serviceable, and the venison steak tartare ($15.00), prepared tableside, is always a treat, but uneventful in the end.