Cuisine:

• French

Plateau Description:
This is corporate dining spelt large. It's a huge, light space on the 4th floor of a glass building with two bars and two restaurants divided by a central open-view kitchen. The Bar & Grill is the relaxed side with a simpler menu; the restaurant (which seats 100) is where the fund managers gather to carve up the financial world while seated in their Saarinen tulip chairs. Chef Tim Tolley worked with Jean-Georges Vongerichten in New York and London. His menus are attractive; his cooking very good, using an adventurous mixing of Asian and European ingredients. Try the likes of scallop ceviche, with almonds, capers and dried cranberries, or dressed crab with green apple and basil. Mains run from sea bass with potato cake, sunflower seeds and pistachio oil to an unctuous beef Wellington with foie gras, mushrooms and mashed potato. Desserts follow the same pattern, perhaps an exotic fruit salad with coconut sorbet. The wine list is notable. Service is slick. Set 2-course meal £29.50, 3-course £35. Tasting menu £48.40, with wines at each course £83 (whole table).


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