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Not quite the top-floor trendy warehouse space that the name suggests, this electric blue & blond wood mezzanine restaurant of the Mercure hotel looks very much like Alan Partridge’s local.
Dishes attempt high-brow status – chicken liver & asparagus parfait with raisin dressing, seared tuna with caviar vinaigrette or herb-crusted salmon supreme with white wine & dill sauce –
but tend to be hit & miss. At least staff are obliging & it’s handy given the lack of other eateries on this stretch of road in Southwark.
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