Cuisine:

• French

Purnell's Description:
Chef Glynn Purnell's self-titled restaurant is housed in a beautiful red-brick and terracotta Victorian building in the heart of one of the city's conservation areas and the business district. Coupled with the fact that the restaurant is small and intimate (seating up to 57 people), that makes it an apt dining experience to impress your clients. Not to mention the food, which includes such appetizers as goat cheese royale and pineapple on sticks with pineapple syrup and watercress; and salmon cured in Indian spices, wasabi, Sakura cress and Japanese mushrooms. Entrée musts include Cornish lamb shoulder slow-cooked in lavender and honey, or duck with watermelon, beetroot and balsamic lentils. Polish off your meal with a vanilla parfait, sweet confit rhubarb "Alaska" with hazelnuts and tarragon syrup.


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