Curated by Chef Director John Woodward, our chefs bring serious energy to the passé, creating exciting, ingredient-driven plates with impressive attention to detail. From prime grass-fed British beef, hand-cut and aged to perfection, to dishes designed to steal the show. And behind the bar? Our mixologists are shaking and stirring some of the most stylish cocktails around.
The 'clink' of cutlery and the gorgeous architecture are the only reminders of the brasserie's chequered past, with porridge and officers replaced by a superb a la carte menu and superb, friendly service.
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