This funky, post-industrial, monochrome-toned restaurant revolves around a show kitchen and hip cocktail bar. Menus are kept simple (go meaty or veggie), but the food is anything but, singing of the seasons in dishes from mozzarella with wild asparagus and pomegranate to hand-cut steak tartare with crispy marrow and pumpkin chutney. It's popular – book ahead.
Service is chipper, there's always a good buzz, and you can also choose to eat at the chef's table or join a cookery workshop (see the website for details).
