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-backed green rattan chairs and small tables with linen place mats. The French chef, Frederic Desormeaux, has created a menu featuring both classic Continental fare and Asian- and Mediterranean-influenced fusion cuisine. Highlights include beef fillet served with horseradish mash, crispy onion rings, and Bordelaise sauce, and panfried cod on homemade egg noodles with bok choy, roasted peppers, chili, honey, and soy sauce. Chocolate features prominently on the creative dessert menu.
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