It is always a delight eating in this small, informal restaurant, where it is impossible not to share owner Jeremy Choo's enthusiasm for all things gastronomic as he makes his way round the tables welcoming the diners, many of whom are regulars. An excellent start is the speciality carpaccio of beef marinated with truffle oil, balsamic vinegar sprinkled with Parmesan cheese, chopped paresley, celery and crispy garlic. The tender pieces of meat are sliced thicker than normal and the accompanying flavours give this dish an unusually hearty appeal. If you love French food because of the sauces, you can't go wrong with the roast rack of veal, flavoured with a marinade of wild honey, citrus fruit juice, fresh herbs and Japanese peppercorn and with a smooth, tasty, but well-balanced, Perigourdine sauce.
Staff are friendly, helpful and knowledgeable and never stop working during the busy evening.
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