Cuisine:

• British
• European
• Contemporary
• Brew, Pubs, Microbreweries

Prism Description:
Harvey Nichols converted the former Bank of New York into this white-pillared dining room which dwarfs the red leather Mies van der Rohe chairs around well-spaced tables. It has moved with the times---from fine dining to its present incarnation as a brasserie. Given the imposing building, and the fact that it's a long way from the mothership, it's still a little lacking in soul, though the bar buzzes particularly in the early evening. The menu has all the grills, immaculately cooked, that a brasserie fan desires like top steaks with sauces, but the menu goes further. Grilled mackerel with crushed potatoes or crab macaroni for starters, and baked sea trout, roast rump of veal and very good vegetables might precede desserts that bang the British drum: treacle tart or poached pears. It's a big space to fill and they work hard, with private events (so book ahead---it might be closed), cocktail master classes and music on some evenings of the week. Staff are delightful; the wine list, being Harvey Nichols' owned, is topnotch.


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