I cannot say it is one of the best meals I've ever had in a restaurant, but it is top class of its type -- a serious Michelin-starred bill of fare with seemingly endless amuses bouches and excellent service and deft presentation. Every effort is made to engender warmth and comfort in an atmosphere which is traditionally pretentious, but remains as expensive as ever. It certainly has much better cooking and ingredients than when I last visited over 15 years ago (when it had a different owner, management and chef) and found it quite comfortable and enjoyable. At £120-180 a head depending on wine, it provides value for money if this sort of meal and presentation is what you are looking for. My own main course (red leg of partridge) was beautifully cooked and tender, but its accompaniments were more concerned with presentation than with adequately complementing the fowl (apple sauce delicious, but only two spoonsful elegantly smeared on the plate). Everyone had a good time and I was very grateful to my host.
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