A long-standing editorial favourite, thanks to their willingness to buck trends and try something different. The design is what you would call post-industrial (the live cooking station is a huge plus) and the clientele sharp-dressed and out to impress. The food comes beautifully presented by efficient staff and the seasonal menu features some truly mouth-watering options, which in the past have included the likes of sturgeon with roasted cauliflower, potatoes, and confit onion; smoked bacon with caramelised vegetables and cherry demi glace; and blood sausage with rye bread, vinegar pear, and mustard sauce.
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Facilities for disabled
Open 08:30-22:00. Sat 09:00-22:00, Sun 09:00-18:00.