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This unique restaurant and confection store is not for the weak hearted or the weight-watchers. It is clearly meant to indulge a customer's sweet tooth through decadent confectionary creations. Sucre, meaning sugar in French, was the brainchild of restaurateur Joel Dondis and when renowned chef Tariq Hanna agreed to bring his creative force to the venture, the concept of an 'emporium of artisan sweets' was solidified and New Orleans got a new destination for inventive pastries.

The menu can make mouths of the most seasoned campaigners' water. Grown ups behave like children while they choose from the varieties of French macaroons, croissants, scones, parfaits, trifles and tarts. An example of the more complex flavours on offer is the sinful xocolat sucre, a dense chocolate cake layered with a rich chocolate cream and finished with a chocolate mousse made of the finest Venezuelan cocoa bean. They also have an online store making the products more accessible.

The Bombay Club is a splendid fusion of music, food and drink in a candlelit setting in the heart of the French Quarter. The décor celebrates the British theme with rich wood, fine portraits and leather wingback chairs, and there is also a lovely small courtyard.

New world Creole with a French twist is sure to notch up expectations, but the menu seldom fails to deliver and with appetizers such as flash fried calamari tossed in a sweet chili sauce and served with Sambal-lime sour cream, and crawfish and asparagus pansotti, diners are sure to be delighted. The main event could include braised pork shank with Creole white beans and collard greens, and New Orleans style barbecue shrimp with rosemary grit cakes. The duck duet is also worth exploring with leg of duck confit and pepper seared boneless breast in a blackcurrant duck reduction.

The martini list encompasses over 100 different martinis each stirred to perfection.