Contemporary$$$
Owner-chef Josh Harrison acknowledges that admirers of his former wee backstreet restaurant are at sea in these glossy new dress-circle digs. Doting staff deliver dishes categorised as small, medium or large - where you might find succulent dukkah-crusted lamb backstrap. Specials may include linguine with prawns, mussels and scallops, and dessert may be old favourite, coconut panna cotta.
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