Description
Paul Heathcote's renowned restaurant offers an interesting mix of the traditional and the innovative. The decor, ambience and clientele all blend and balance with an unpretentious air. This is best illustrated by the dessert menu, where items such as bread-and-butter pudding sit defiantly next to ginger cream with lime leaf sorbet and biscotti. The main courses - such as baked cod fillet with watercress pesto and hollandaise sauce - are equally eclectic and the standard of cooking is typically high.