A long corridor takes you through a classical Parisian edifice into a glazed conservatory-cum-courtyard, whose vibe is part winter garden, part neo-industrial. The chef cherry-picks his ingredients to forge a feast that is honest and on point. The main courses are designed to be shared: barbecued monkfish, Black Angus chuck flap, pigeon, sweetbread and foie gras pie… Expertly curated mainly organic and natural wine list. FYI: the house operates a pizzeria and a wine bar in the same street.