Cuisine:

• European
• French

Patterson's Description:
This is a highly unusual restaurant for London, in that it is a proper family affair. The owner-chef is Raymond Patterson (ex head chef at the Garrick Club); son Tom helps lead the kitchen brigade and Maria runs front of house. Minimalist in design with well-spaced tables, it is a peaceful, smart venue where both those dining for business or for fun feel equally at home. Cooking is complex, as in a duo of Scottish salmon---one with crème fraîche, the second tandoori smoked, accompanied by a sweet corn soup. The menu descriptions point to an almost obsessive attention to detail which translated into culinary terms means---here at least---highly crafted and skillful dishes. Try braised leg of pork with celeriac purée, confit shoulder with prunes and apple, chartreuse of vegetables, loin and crackling with creamed cabbage---all in one dish. Puddings are as richly assembled as in crumbled rhubarb fromage frais cheesecake, with rhubarb jelly and rum and honey granité. Service is as professional, the wine list attractive with a French bias, though it is on the pricey side. Lunch menus are priced at £5 starter, £10 main, £5 dessert. Dinners are priced at £15 starter, £20 main and £10 pudding.


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