Pied à Terre

Having risen from the ashes of a fire back in 2005, this class act continues to run on top form with some superlative and exciting cooking. The frontage is intimate and unassuming, while the sleek interior is fittingly stylish and glamorous. The décor is contemporary and oozes understated luxury, with cream suede and rosewood furniture and architectural glass combining harmoniously. There's also a bar upstairs to relax both pre- and post-meal, featuring leather seats and art by Hamilton, Blake and Hodgkin. Service is as impeccable as ever, led by excellent host David Moore. Oz-born chef Shane Osborn continues to deliver his brand of stylish and creative modern French cuisine; it is sophisticated, refined and brimful of class and emphatic flavours, using top-notch luxury ingredients and innovation - technically superb, it ticks all the boxes. The tantalising fixed-price repertoire of lunch, carte and tasting menu (with the option of accompanying wines) promotes an agony of choice, delivering top-drawer dishes. Maybe roasted and poached loin of mid-Devon venison served with a quince purée, pommes soufflé and a sauté of bacon, Savoy cabbage and fresh chestnuts, or perhaps roasted halibut with courgette and basil cream, courgette and truffle fondue, razor clams and a lemon oil emulsion, while dessert might feature a bitter-sweet chocolate tart with stout ice cream and Macadamia nut cream. A stunning range of ancillaries (canapés, amuse-bouche, breads, pre-desserts and petits fours) burst with flavour and attention to detail like everything else here, while an impressive wine list rounds off this highflyer in style.

S of BT Tower and Goodge St
Nearest station: Goodge Street

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