The group's third restaurant sits in the alleys of Shepherd Market, built on the site of the late 1600s May Fair. The menu is devised by head chef Adam Wood (ex-Perilla and The Square) with executive chef Stephen Harris of The Sportsman, and leans towards indulgence: warm smoked eel with baked potato and Avruga caviar, sea bream and oyster tartare, and a whole roast duck with Chambertin sauce and potato and cep gratin to share between two. The wine list is the group's most ambitious yet, running from its house Vinho Verde upwards.
Restaurant: Monday to Saturday 12pm-2:30pm and 6pm-9:30pm; closed Sunday. A set lunch menu is available 12pm-2:30pm every day, and reservations are taken for the set lunch and a la carte dining. Fully air-conditioned.
Bars: two walk-in bars on the ground and first floors, open for drinks 12pm-11pm with the bar food menu served 4pm-9:30pm. The street-side terrace serves drinks 12pm-10pm and bar food 4pm-9:30pm.
Private dining: the light first-floor bar overlooking Shepherd Market seats up to 10 guests and is available for dinner on Monday and Tuesday evenings only, 6pm-11pm. Private dining bookings take a 250 pound deposit and carry a minimum spend.
