Hotel Lincoln

Imagine walking into a bank in the 1950s, but the waistcoated attendants are polishing wine glasses. This sage Art Deco pub has a weightiness to it, and a fine-diner in the back room, which informs the short front-bar menu. There might be comforting corned beef with mash and red cabbage, or fresh seafood staples such as plump mussels paddling in white wine, garlic and cream. Snackers will be pleased with an ample serve of croquettes oozing Swiss cheese and jamon. But the piece de resistance is fancy dessert: two balls of velvety chocolate mousse separated by crisp filo rounds, teetering over a citrusy Campari jelly.