Located at the second storey of Robertson Walk, Sage, The Restaurant has an intriguing name and an equally fascinating menu to go along. The two-years old restaurant is no amateur in the art of food and wine – Chef Jusman So, who was previously from Hilton Singapore's Harbour Grill & Oyster Bar, is as skilled in creating palate-tempting dishes as he is in coming up with visually-arresting creations. His wife, Kimberly Chew, manages the restaurant and together, the husband-and-wife team captivates diners with a combination of good food, fine wine and cosy ambience.

• The Vibe
  ‘Urbane sophistication' is embodied in Sage. The precarious balance between funky classy modernism is well-managed in this restaurant, apparent in the décor. Old-fashioned candlelight is juxtaposed against rows of orange ceiling lamps; heavy wooden furniture contrasted against contemporary mirrors adorning the walls. Their open-concept kitchen allows curious diners to also have a peek at Chef Jusman So's culinary skills.

• The Food
  Ease into an inviting starter with the Parcel of Foie Gras ($24) at Sage. Melt-in-your-mouth foie gras is wrapped with a shockingly salty blanket of cured pork tenderloin. Thank goodness it comes with a prettily green Granny Smith apple puree that partially balances the otherwise paralysing-tasting pork with its sharp tinge of tartness.

  Warm up next with a frothing mug of Mushrooms ($12), their celebrated cappuccino of wild mushrooms. Usually served in a broad cappuccino mug, the soup is a creamy brew that is heavy-laden with the essence of wild mushrooms. Go ahead and deeply inhale its heavenly aroma and then enjoy the warm, velvety richness as it glides down your throat, leaving you tingling in contentment.

  Proceeding onto main courses will turn out to be a tough deliberation between their Sea Bream ($38) and Beef Cheek ($38). Fancy a lighter, fresher taste? Have a baked fillet of sea bream topped with lobster butter and laid atop a Maine lobster risotto. The flaky fish is infused with a flavourful clam broth that heightens its freshness while contrasted against a chewy bed of lobster risotto. For something heartier, go for an Angus beef cheek that is braised to tender perfection and topped with butternut pumpkin mousse. The grain-fed beef has a wondrous texture – somewhat chewy yet short of being tough – and is complemented by a ragout of wild mushrooms and potatoes to even out the strong, rich and sticky braised beef juices.

  Round off with a Chocolate Fondant ($18) that promises to taste as good as it looks. The bitter-sweet chocolate fondant is topped off with griottines, essentially cherries soaked in brandy, and served alongside a Morello cherry sorbet. Savour the distinctive layering of bitter-sweet chocolate against sourish sorbet for a beautiful finale to the evening.

• The Service
  You are assured of prompt service in this teeny restaurant. Their initiative to recommend wines is also commendable. Restaurant Manager, Kimberly Chew, adds a personal touch to the service with her gracious hospitality.

SD Food Advisor's Take on Sage, The Restaurant
Sage's insistence on quality in food and service is evident in their house rule of hosting only up to 35 diners. Therefore, be sure to call and make a reservation before swinging by in order to avoid disappointment. Prices may be steep but the quality one gets from this restaurant fully justifies it. Rest assured, you will leave Sage, The Restaurant with a contented stomach.