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A new Modern British restaurant from chef-patron Arnaud Stevens (who has worked at the Gherkin and Maze Grill) in partnership with Searcys. Dishes include the likes of pig on toast, parmesan and pickled pear to start, and mains of squab pigeon, parsley risotto, snails and cauliflower and fillet of venison with salsify, celeriac and blackberries.
Opens November 11.