MON PETIT THROBB

BEST FOR An eclectic meal. FOOD Theirs is a seriously diverse menu: classic French meets Italian, with a dash of Asian. To start, there’s everything from duck spring rolls and stuffed calamari to carpaccio – paper-thin slices of fillet with celery, rocket and parmesan, dressed in olive oil. For mains the oxtail pot, braised and slow-cooked in red wine and thyme, is a delightful winter warmer. The pizzas are hard to beat: the dough is made using organic stone-ground flour, they make their own tomato base, the cheese and toppings are generous, and the pizzas are baked in a wood-fired oven. The New York cheesecake and the chocolate fondant are gloriously rich. DRINKS A comprehensive and well-priced list with a great selection by 180ml or 250ml glass. SERVICE Very attentive staff and lovely management. AMBIENCE An eccentric space: crimson walls are busied in a jumble of chalkboards and gauche pictures – it’s rather kitsch and very charming. (KL)