LA TÊTE NOMINEE

BEST FOR Big-flavoured bistro fare. FOOD The menu changes daily, adapting to the seasons. Anything with seafood will be a winner, whether it’s the mussels, leeks and bacon; salted hake with jammy eggs on sourdough; famous fish sandwich; or a tangle of octopus salad. Heavier options might include ox heart, a beautiful roasted quail, or rich brains on toast with a bright, acidic vinaigrette. Do also order sides like zingy cauliflower cheese or various salads of tossed and dressed greens or beans. For dessert, it’s impossible to resist the madeleines once their aroma wafts your way, but you would be equally satisfied by lemony tarts, panna cotta or fresh profiteroles. DRINKS Boutique wines and some craft spirits, with a few options by the glass to keep the lunchtime crowd happy. SERVICE Smart and unfussy. AMBIENCE La Tête is confident to just be itself. The tables and walls are bare, ready to receive glassware and the trademark branded plates filled with simply delicious fare. (EO)