Caju is the latest culinary adventure of Joseph Hadad's, a more casual affair than his eponymous signature restaurant which has long been one of the city's best. The Mediterranean influence that made Joseph such a hit is once again in show here, seeping into every dish - from Morocco in particular. That said, Hadad isn't afraid to shake things up a bit, with modern takes on simple classics: the prawn eggs Benedict was something of a revelation. Popular with a wealthy crowd, including local celebrities, service can be a bit supercilious.
