Greenes

Greenes Review

Tucked away on a cobbled patio accessible only on foot, this surprising haven is part of a Victorian warehouse conversion that also contains Hotel Isaacs. The stone and redbrick walls are the backdrop for a minimalist modern interior with tall-back green rattan chairs and small tables with linen place mats. The real surprise is out back where a gigantic rock wall waterfall makes a stunning backdrop to a dining terrace. The ambitious French chef, Federic Desormeaux, has created a menu featuring classic French and Mediterranean cuisine. Highlights include the 10-ounce rib-eye steak with a brandy pepper sauce and dauphinoise potatoes and the king scallops on a pea and ham-hock potato cake. Classic desserts with a twist include fresh raspberry crème brûlée, and chocolate charlotte with pistachio anglaise.