Set in a dining room more akin to a luxurious French salon, this fine diner in the City Tattersalls Club offers a melange of modern European flavours with dishes such as trout assiette, confit of Berkshire pork belly accompanied by black pudding and pear, watercress and radish salad, and richer fare such as Jindalee beef fillet with smoked bone marrow and spinach in a sauce bois boudran.
The wine list proves an equal counterpoint to the food, with exciting drops from Australia and New Zealand, as well as a plush selection of gallic bubbles.
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