FOXCROFT NOMINEE

BEST FOR A range of fine fare to share. FOOD The lunch menu by chef Glen Foxcroft Williams is set up for diners to enjoy any two small yet flavour-packed courses, followed by a more substantial dish and dessert. It provides a clever incentive to return for the longer evening menu. Roasted tandoori cauliflower mousse with lemon pickle, sultanas and naan bread is deceptively complex. Fragrant poached line fish with charred corn, seaweed and Thai broth is a delight, while glazed free-range duck with nectarine, garlic, green olives and mushroom boasts a balance of richness and sweet acidity. Desserts are shimmy-inducingly good. Sample rhubarb financier with Dulcey, yoghurt, celery leaf and lime, or buttermilk panna cotta with grapefruit, oats and Thai basil. DRINKS Good wine. Or try the lively signature cocktail – a blend of spiced rum, granadilla and mint. SERVICE Neat, knowledgeable and incredibly friendly. AMBIENCE Choose a table inside the stylish interior or on the terrace with mountain views. (SS)