I went with a group from The Chaine des Rotisseurs and we had a superb meal. Chef Patron Ray and his Head Chef Gary had created a wonderful menu full of great flavours which were slightly different without being zany. We started with a pea broth which had slivers of scallop lurking within. A Cod Brandade was a froth flavoured with onion and garlic which worked well. The star was the ragout of guinea fowl within a ravioli casing. Braised beef cheek, cheese and crème caramel with a difference seemed almost mundane after that - but of course weren't. Although the menu was a one off creation with wines to match, the quality and consistency of the food and the imagination behind the courses will be reflected in their menus. Service is efficient but maintains a level of friendliness that is often lost in some fine dining establishments. Highly recommended with confidence.