Circus

Despite the name, the entertainment here comes not from clowns in collapsible cars or daring young men on the flying trapeze but from a new breed of cabaret acts: the long banquet table doubles as a catwalk-cum-stage for fire-eaters, burlesque acts and dancers.

The food is pan-Asian, with dishes ranging from sushi and sashimi, dim sum, tempura and som tam salads to mains of miso black cod, baby chicken with white miso, truffle, lotus root, spinach and teriyaki, and Chilean sea bass with chilli, black bean, shaoxing wine, garlic and ginger. Desserts travel further afield – think churros with vanillia poached peach, or a chocolate and caramel fondant. 

The drinks list delivers classic cocktails with a twist: bellinis made with blood peaches, margaritas made with hibiscus juice and agave nectar. It gets quite clubby at weekends with regular DJs and, more often than not, dancing on the tables.