Cuisine:

• European
• Contemporary

The Clerkenwell Description:
This restaurant may suffer from its own popularity at times; small tables are crowded together and the noise level can get too high. But this privately owned venue (ex-L'Escargot employees' chef Andy Thompson and manager Zak Jones) is well run and offers good modern cooking. Expect the likes of barbecued quail with pickled cabbage and chilli mayonnaise to start followed by salmon with artichoke purée, chorizo (a must in modish restaurants) and savoy cabbage. Desserts might range from traditional rice pudding with winter fruits compote to chocolate fondant with a prune purée topped off with Baileys cream, or homemade ice creams and sorbets. There's a first-rate cheese board, too. Staff is friendly and professional.


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