THE SHORTMARKET CLUB NOMINEE

BEST FOR Pushing the boat out. FOOD Chef Wesley Randles shows his brave approach in dishes such as crispy pig cheek on red endive with honey, smoked nuts and gorgonzola – an unapologetic combination of sweet and salty, crispy fat and bitter notes. A main dish of springbok is complemented with a genius Caperitif quince jus, Jerusalem artichokes, smoked bone marrow and fresh porcini. The stand-out main course is aged rib-eye on the bone for two – as much for the theatrics of having it set alight in front of you as for the flavour. Desserts keep the pace with chocolate fondant with a peanut-butter cookie, malt foam and popcorn ice cream or oak-smoked crème brûlée with lavender and mozzarella. DRINKS The wine list is considered and exciting. SERVICE Exceptional. AMBIENCE Part Algonquin Round Table, part speakeasy club; as you climb the narrow stairs you are transported to a different time and place with cocktails, décor and conversation to match. (KW)