Its dark and classy interior is very distinctive. An open kitchen, a wine cellar with over 300 labels of wine and the Chef's Table add to the ambience. The head chef, Mr. Antony Scholtmeyer, born in Australia, serves French cuisine with Japanese culinary style and ingredients. Now at ELEMENTS, Chef Scholtmeyer has extensive experience at luxury restaurants and hotels in Melbourne, Sydney, Brisbane, UK and Japan. He makes beautiful presentations of his dishes with matcha, yuzu, bonito flakes (katsuo bushi), Japanese honewort (mitsuba) and young ginger pickles (hajikami). This is modern French cooking with Japanese essence.