Cuisine:

• British

Rhodes Twenty Four Description:
The restaurant is way up above the city skyline, so ask for a window table when booking, and if possible one which gives you a view of the Gherkin office building. The décor is bland City style, very well done but not a venue to set your heart beating. The food however, can provide some real treats. Gary Rhodes has made a name for British cooking and if you still don't know how good that can be, try one of his restaurants. Here you will get the likes of smoked haddock soup with a soft poached egg and smoked eel showing what classic starters should be. All the dishes are seasonally led; in spring expect English asparagus, perhaps in a light risotto coming with a summer truffle salad, in the autumn perhaps roast loin of venison with game toast, wild mushrooms and beetroot or braised halibut with root vegetables casserole and foie gras butter. Puddings are classic---bread and butter pudding, rice pudding---or try the Bramley apple pies or a first-rate cheese board. The wine list is serious and seriously expensive. Service is as smooth as it should be given the corporate clientele.


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