In the glow of candlelight, at tables impeccably dressed with linen cloths, silver settings, and fine crystal, you can start off with French-trained Hervé Chassin's crispy conch fritters served with a spicy-sweet mango chutney, then choose from such entrées as fresh tuna encrusted with sesame seeds or succulent roast duck with a ginger and tamarind sauce. The passion-fruit cheesecake is to die for. Reservations essential.