It's a pleasantly restful interior, which is just as well as we turned out to be the only customers that afternoon. The menu is also decidedly traditional, featuring old troopers such a duck liver p t and cr pes suzette - if you're looking for fusion cuisine with Asian influences, this is probably not the place for you. To start, I chose the avocado pear with smoked salmon and prawns in a tomato and lemon mayonnaise, effectively a prawn cocktail with a modern twist, and very good it was. As a starter it really worked, fresh tasting and substantial but devoid of any cloying heaviness. Don's tagliatelle with smoked chicken and peppers were flavourful and said to be gratifyingly light and the unbilled chorizo infused cream was great, even if the pasta was a little overdone for my taste.
Main courses are good and thoughtfully prepared, but never quite fulfilled their promise.
My Roulade of Chicken lined with Braised Leeks and Parma Ham came attractively presented as three turrets of chicken atop a circular mound of creamy potato pur e accompanied by a rich and tasty rosemary hollandaise. The dish was comforting and undeniably well executed, but for me the pairing of the salty ham with the chicken didn't really work. Unfortunately, in this case it is devoid of any. I skipped dessert and regretted doing so when Don's dish of Rum Soaked Berries arrived. It was simply delicious, with the tart black-berries and raspberries balanced by the sweet biscuit basket and a scoop of vanilla ice cream.