Restaurants

The meal commenced with bread so deliciously fresh we had to wait for it to come out of the oven. A starter of thickly cut, almost meaty smoked salmon with asparagus spears followed, equally fresh and worth savouring. Sea bass (more appealing to us than the T-bone or lamb cutlets from the grill), baked with carrots and celery and served with green vegetables, was simple, substantial and cooked to perfection. The quality of ingredients was high (some rocket all but exploded on the tongue), but the cooking was not without some slips. A baked crème brûlée cheesecake was sickly, and not helped by the over-sweetness of its accompanying mango salsa. The portion sizes were also uneven (a measly two scallops comprised one main). Some attention to detail and a little work on the rough edges would do wonders.

Time Out Cheap Eats in London Guide 2007