A tiny, modern-European restaurant in the same building as champagne and hot dog spot Bubbledogs. Chef James Knappett, formerly head chef at Marcus Wareing at the Berkeley, is shaking the pans.
The name is well-chosen. Up to 19 diners are sat at a table that surrounds an open kitchen - so no hiding places for Knappett and his team. You can even quiz them on what they're up to, should curiosity take hold.
It's not for those in a hurry. The menu typically features between 12 and 14 courses, with dishes monikered simply by their primary ingredient - rest assured, though, that 'oyster', 'chicken' and 'duck' will be furnished with some very fancy bedfellows. The wine list benefits from all the bubbly on offer next door.