For the faint of heart there is an assortment of curries. Don't miss ordering a Kenyan Dawa or two - a sublime cocktail made of crushed ice, vodka, lime cordial and a honey stick to stir it. Waiters solemnly sermonise over a blackboard of sumptuous menus. Reservations are a must. The creativity of chef Duncan Wales lends itself to the exotic - a delicate parcel of French goat's cheese with leeks, garlic and thyme wrapped in smoked salmon and served on a baked mushroom with a honey and coconut coulis, or a starter of quail stuffed with risotto, black pudding, rosemary and apples, are just two of the creations on offer.
Desserts are also imaginative.
Open 6.30am-10.30pm daily. Breakfast and dinner menu available all day. If you're looking for exclusivity, elegance or privacy, this is the place. Hidden away on a non-descript road behind high walls, the solid gate slides open to reveal a modern structure with clean round lines and glass bricks. Minimalist African art graces the interior and nouvelle cuisine the table.