WHY GO

This charming neighbourhood restaurant and bar stays on point with its eclectic menu, vibrant ambience and serious wine list.

Freshly shucked Irish oysters make a suitable start to the meal and are served au naturel with lemon, chives and a mound of rock salt. Entrees of cold truffled hair pasta and Hokkaido scallops give an indication of the kitchen’s creative flair. The angel hair pasta is suitably cooked and then chilled before being tossed with truffle oil and topped with sushi shrimp and caviar. Large plump scallops feature on a dish that also includes cauliflower puree and tasty asparagus.

A main of ribeye steak is served with green salad topped with balsamic drizzle and accompanied by crispy polenta fries. A pile of rock salt is the only condiment offered; sadly, no sauces are listed and no mustard or horseradish offered. The Iberian pork ribs are soya-glazed and served with a swipe of truffleinfused mash and dusted with fine morsels of pork skin.

Desserts of chocolate fudge cake with ice cream and a white chocolate pudding with crumble and truffle honey drizzle provide a stellar end to the meal.