Bordeaux Quay

The converted warehouse is named after the stretch of city waterfront on which it stands, so called because it once stored imported Sauternes. Lighter bar options and an all-day brasserie are on the ground floor, while the main restaurant, with its industrial ducting and smart, breezy décor, is upstairs. There's a cookery school in there too. Modern European stylings are the name of the game. Cornish crab gratin topped with gruyère is garnished with pink grapefruit for an appealing starter. At main course, salmon en croûte comes with a white wine sauce, or go for ballottine of chicken breast with preserved lemon, creamed cabbage and pommes Anna. An inventive way with rhubarb sees a portion of poached surmounting a layer of set rice pudding flavoured with the same, on a base of firm pistachio parfait.