
5

"A revamped Notting Hill restaurant where the chef’s hotel-rooted approach yields small, polite portions that can leave diners feeling hungry. Sea trout with tomatoes and ginger is bright and fresh but not particularly exciting; chicken comes with a ferociously vinegared tarragon sabayon; ox cheek is lukewarm and lacks depth of flavour. The décor reads overlit and moneyed — a newly polished, corporate vibe that has stripped away the previous fun." - George Reynolds