Miles

This contemporary oyster-grey space is the creation of four young chefs from France and Vietnam, Israel, Japan and New Caledonia, whose innovative, creative and wholly seasonal kitchen reflects their mixed roots. There's no menu – rather a series of tasting courses (or 'miles' in Miles-speak). Think monkfish with beetroot, nori (seaweed) and citrus fruits perhaps, or pork, leek, lemon and smoked dates.