The Fifth Floor Restaurant

The fifth-floor food hall takes in a café, bar, wine shop and sushi bar, but the epicentre is the restaurant, its predominantly white and austere décor softened by flowers and dimmed lighting. The daily-changing market menu and the weekly-changing carte deal in modern, upmarket brasserie-type dishes with an international leaning, and the cooking is notable for its accuracy, clean-cut flavours, and modern presentation. Asian-style mackerel tartare comes with wasabi dressing and cucumber salad, fillet of trout gets a simple but effective herb sauce, and calves' liver is quickly pan-fried with smoked bacon and served with potato and parsnip mash. Vegetarians get a good tranche of the menu, from cauliflower velouté to white onion and thyme risotto embellished with aged parmesan, and ladies who lunch can throw caution to the wind with chocolate and hazelnut gâteau with coffee ice cream and praline custard.