We went as a group of 11, and were given a table which felt like it was almost a private dining room, which was nice. The atmosphere was intimate, with soft lighting and dark panelling, with modern finishes, and views over the river. Not too noisy either, despite the hard surfaces.
The food was excellent. Sourdough with butter to start - the waitress couldn't tell me where is was from, and did not bother to find out for me. I had the ocean trout terrine as an entree - magic texture, subtle smoky flavour, delicious. The quail, stuffed with sausage, on mushrooms and lardons was tender, moist and flavoursome. I had to take a call when mains were served, and mine was taken away to be kept warm, and they decided it had to be replated when I came back to eat - top marks for effort. They also came looking for me outside to let me know that the mains had been served.
Dessert was a airy, eggy mandarin souffle, with chocolate icecream and custard. It was too sweet for my liking - exacerbated by the sugar around the souffle pot that it was served in. eautifulcombination of flavours though. There was also the liquid nitrogen bar, where a chef puts various sweet things - honeycomb biscuit, airy sorbet, light cream to turn into icecream - into a bowl of liquid nitrogen to freeze, and then you eat them. It actually tastes good, and is not as much of a gimmick as it sounds like. They gave us some extra servings. It was all a spectacle, but an understated one, if that is possible. I had ordered a particular vodka on the menu, but it was unavailable. Not a big deal.
The bottom line - cost a few quid, but was not outrageously expensive. $110 pp with 3 courses and wine.
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