Roast + Conch
Time Out says
Hotel Chocolat are behind this Boar Lane restaurant, so cacao (raw cocoa), cocoa and chocolate play large parts in both the food and drink here.
Savoury dishes include a market vegetable soup with cracked cacao nibs, a 'choc au vin' with a cacao red wine sauce, and a slow-braised cacao-glazed shoulder of lamb. Desserts range from sticky toffee and cacai beer pudding with cacao-infused whipped cream to a molten chocolate lava pudding.
The wine list is more conventional, with an old world slant complemented by Marlborough pinot noirs and Argentinean malbecs. The cocktails and hot drinks bring the bean back in to play, with hot chocolates, praline soothers and a bellini made with cacao pulp.