The Graham

There's a gentle calm to the Graham's dining room. Double-clothed tables, classic cutlery settings, subtle lighting and textured artwork set the scene for the charms of traditional entree-main-dessert. The sharp, experienced staff manage the floor deftly and chef Perry Schagen (ex-Taxi Dining Room) has created a contemporary, Asian-influenced menu. Maybe start with a truffled spanner crab salad with radish and nashi pear or freshly shucked oysters finished with yuzu-cured salmon and ponzu dressing. Mains may take a more conservative path with John Dory (perhaps pan-fried a touch too long), red pepper essence and artichokes or a textural dish of chicken, the sous-vide breast crumbed with brioche and garlic, the drumstick wrapped in filo pastry. For dessert, dark chocolate panna cotta is rich and playful, with peanut caramel and banana. The buzzy courtyard wine bar (heated and undercover) is a relaxed spot for pre-dinner drinks or a casual meal of shared dishes, such as potstickers, crab buns and Sichuan-spiced calamari.