The Thousands

Note: Now closed.

In our "vacuous and shallow" city, a restaurant is judged on its location, celebrity clientele and architecturally designed toilets more than its food.

So before we get stuck into describing Libertine‘s lush interior, with its chandeliers, gold leaf walls and plush red cushions, its pretty garden terrace and its flatteringly dim light, let us tell you about the food.

It’s a blend of Vietnamese staples and French culinary influence, which in layman terms means it’s simple cuisine cooked in a pretentious way. But don’t let that put you off. We recommend the crispy squid, the Shiso leaves, the sea bream in banana leaf, and the claypot cooked ocean trout. **And make sure you arrive early for a Vietnamese lemonade or a Libertini in the cocktail parlour – which is crammed with pretty people on weekend evenings – just the way we vacuous and shallow folk like it!