Partially open to the hotel foyer, the 90 seat atoll restaurant occupies a raised timber platform that hovers over the foyer floor like a raft on the water. Run by a Michelin-starred chef the Atoll restaurant specialises in seafood, particularly North Sea crab, Helgoland lobster & seaweed based dishes.

The timber platform is pierced by circular banquettes contained in three giant glass cylinders which open onto the sea view. The restaurant is lined with white upholstered benches reminiscent of the seats of Mediterranean yachts.

Walls of aluminium, glass and fabric have elongated slots - some hold wine bottles, some emit light, some are acoustic dampers - the slots swim across the space of the restaurant like shimmering schools of fish or reflected light on water. The reception desk is a lacquered red chest supported on clear acrylic poles which emerge from the timber floor like upward-reaching fronds of seaweed.