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This Notting Hill restaurant represents John Burton-Race's return to London. The kitchen is headed up by Stephen Humphries, with Norman Fabrizi running the dining room.
There's a French slant to the modern-European menu, with a la carte options ranging from a pressed terrine of foie gras served with peanut praline, seasonal fruit purées, radish and toasted brioche to a tortellini of truffled goat's curd with toasted almonds, crispy garlic, white Alba truffle and a sage beurre noisette. Tasting menus are available, too.
The wine list, put together by Burton-Race and sommelier Csaba Adamy, boasts a French bent too, complemented by further old world options plus some new - including bottles from Japan and Hungary.