Arterra

Imaginative, change-with-whatever's-available menu served up by Jason Maitland. Chef focuses on regional, organic ingredients and daring bar snacks (mini popcorn sweetbreads). For dinner, try his texture-happy oxtail ravioli or the lobster cassoulet (with lobster tail, prawn sausage, braised Jidori chicken, white beans and Oesetra caviar). The crew here is always making things in-house, whether it's sausages, pastas, ice creams or sodas (new: honey-vanilla cream soda).