Era Bistro

It's a rare phenomenon but every now and then you find a venue run by someone who manages to balance right-brain creativity with a left-brained attention to detail. Era is one of those few. Its longtime chef Marcus Turner is underrated - he can scintillate without alarm - and his skills and longevity are no doubt a key part of the success and popularity of this meticulous, inventive restaurant. Small dishes are the standouts - honey-glazed quail breasts, foie gras parfait, pain d'epice, caperberries and pomegranate; confit rabbit, herbed gnocchetti, king brown mushrooms, peas, tarragon and garlic sauce - with mains satisfying but far more traditional in style and lacking the sizzle of the smaller stuff. But the allure of the restaurant is all-encompassing - service is impeccable, the drinks choice superb and its staid looks make a suitably blank canvas for the colour on the plate.