Mercy Fenton's imaginative cooking is one attraction; the other is the location—an erstwhile Victorian-style Turkish bath. The dining room has a high ceiling, an enormous skylight, cast-iron pillars, modern art, and a tall banquette room divider. Starters include duck liver parfait with plum chutney, and oysters with ginger-and-lime relish. For a main course, try seared John Dory with coconut rice or roast haunch of venison with celeriac and parsnip puree and beetroot confit. Look for such desserts as date-and-butterscotch pudding with bourbon cream.
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