A sleek space in the basement of the Queensberry Hotel makes a calm, contemporary setting for top-notch English and Mediterranean dishes. The range of seductive, sophisticated choices includes Cornish crab risotto for starters and such main courses as duck breast with duck leg confit and Alsace cabbage, or Brixham red gurnard with Bombay potatoes. Some dessert picks include Valrhona chocolate fondant with cherries and pistachio ice cream, and iced meringue and white peach
parfait with caramel almonds. Fixed-price menus are available at lunchtime.