Opus

Opus Review

The best seasonal ingredients are freshly prepared for discerning diners—anyone from ladies out on the town to intimate couples—enjoying this modern, light space. The accent is on local and British, so expect quince, pumpkins, wild mushrooms, and air-dried Cumbrian ham. Meat is free range and fish is freshly caught. The weekday three-course fixed-price menu offers an excellent value at £24.50; you can also go the whole hog and treat yourself to a ringside seat at the chef's table, where five courses cost £75.