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With foie gras terrine, rose veal tartar, pig’s cheeks and cauliflower soup on offer, the bar menu at this Peyton and Byrne-run establishment is almost as divisive as some of the contemporary work in this venerated institution's annual Summer Exhibition. Main plates like roasted whole sea bass with lemon potato and cod confit with red cabbage dumplings are more appealing but expensive. Best to stick with the classic afternoon tea of sandwiches, buttermilk scones, and clotted cream.
A West End favourite since 1916, Bentley’s got a revamp when big-hearted, Michelin-starred, Irish-born chef Richard Corrigan took it over. Sit at the oyster bar, with oak flooring, light... read more
Let the juices flow with charcuterie, like venison bresaola, and charcoal-grilled dishes, such as lamb cutlet with eggplant. Two-floor spot with honey-and-linen decór. Fine-art mos... read more
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