Head chef Ian Rudge's faultless preparation is the cornerstone of the much-lauded carnivorous menu at the Rib Room, satiating Knightsbridge diners with steaks, cutlets, roast rib of beef and oysters with aplomb since the swinging '60s. Prices may steady your hand, but the food is superlative (and well-priced set meals come with a glass of Champagne). Service is outstanding.
The three-course set lunch on Sunday is £55.
