Thom - the third addition to owner jean-marc houmard's collection of choc-full-of-beautiful-people restaurants (indochine, bond street), has recently launched a new menu. (houmard may have some secret ingredients - indochine has kept its allure for over 15 years, and bond street is following in its footsteps.)

How about some orange glazed maine lobster with picholine olives, "9 spice" duck with saffron basmati rice or better yet, pepper crusted ahi tuna with honeydew and wasabi? can you say yum? (add to that - pastry chef vandana naik compliments batt 's menu with the perfect desserts.)

Not to name drop, but batt has a few notches under his belt: restaurant 44 at ian schrager's royalton under chef geoffrey zakarian, windows on the world under world-renowned phillipe feret, patroon, lespinasse and city hall.

No doubt that batt is one of houmard's secret ingredients.