Cuisine:

• European

Angelus Description:
Owner Thierry Tomasin hails from the southwest of France and wrought his Gallic charm on London from the moment he started as sommelier at Le Gavroche. His restaurant, Angelus, in a former pub, is delightful with dark wood, proper linen, chandeliers, large mirrors and Mucha-type pictures. The cooking is thoroughly modern, but uses native British ingredients where possible. The chef, Martin Nisbet, worked with Anton Edelmann at The Savoy and shows his top credentials admirably. Try pan-seared scallops with tiger prawn ravioli given a kick with ginger essence, followed by a masterly ballotine of chicken, truffle mousse, wild mushrooms, a broad bean ragoût with Albufera sauce and boulangère potatoes. Finish with an impressive selection of French and British cheeses, or perhaps a lemon chiboust with poached cherries and honeycomb. The wine list, given Tomasin's past, is topnotch, a good value and with a good range by the glass and surfs the world from Burgundy to Coonawarra. Service is charming; the clientele mixed. A first-rate brunch can take you through the day to 5pm. 3-course lunch with half bottle of wine, half bottle of water, coffee and petits fours £36.


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