First impressions of the restaurant are very positive. The design of the dining area is absolutely top notch and could easily pass muster in somewhere like Cape Town. The giant lampshades are particularly tab. Friendly and multilingual staff are a real bonus. The sensibly limited menu includes regular dishes and specials. Octopus carpaccio was well presented and delicious. A starter of grilled vegetables was much better than usual, with individual tastes coming through and a good balsamic vinegar dressing. My partner's main of sea bass with mushroom cream was a decently cooked sea bass fillet with a smear of Campbell's mushroom soup-like sauce and the usual mixed veg and mashed potato. My monkfish and pear tagine sounded intriguing on paper but was let down by general wateriness and a lack of spicing. Desserts were unnecessarily paraded around on a trolley in a very unappetising way. My apple crumble was adequate but needed cream or ice cream. My husband's creme brûlée was an unmitigated disaster and should never have been allowed to leave the kitchen. Overall, we liked the space but the food left a lot to be desired: this is a kitchen that needs a lot more attention to detail.