A seafood counter is laden with oysters in their shells, waiting to be shucked to order; thickly sliced maroon-coloured smoked salmon lies on a platter, the fat on its surface shining, and bizarre looking (but delicious) slipper lobsters, still alive, nervously wait for someone to order them. Sushi chefs industriously slice fresh sashimi from glassy pieces of hamachi and hirame - more chefs in spotless whites dress fresh salads and carve moist meats, and at the fresh pasta counter piles of floured handmade taglietelle and stracci lay on the work surface waited to be blanched until firm and smooth and smothered in generous helpings of fresh sauces. This is not a buffet as we know it. For me the highlight was a slipper lobster from the grill, torn apart with my hands – the sweet white meat taking on the salty shell flavours from my fingers – heaven. Sweet luxuries include a novel cooked ice cream with fruit from the teppanyaki counter, and a lovely crepe suzette from the, you guessed it, crepe suzette counter. This is truly a feast of the highest order absolutely worth starving for.

This is the place to go for your sunday indulgence. Satisfaction guaranteed!