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Renowned Leicester-based chef Phillip Sharpe has cooked for royalty and appeared on TV, although he is better known as the culinary brains behind Maiyango in the city. Now he has his own place – a Grade II-listed townhouse that has been converted into a smart contemporary
eatery serving local sourced produce. Peacock feathers and themed artwork set the scene in the airy restaurant, where the emphasis is on exotic modern flavours – think roasted wood pigeon with
smoked parsnip purée, pickled mushrooms and beetroot reduction, chicken with crayfish, mango and tamarind or seared sea bass with king prawns, chorizo gnocchi, lime and coconut foam. Otherwise,
drop by at any time for nibbles, ‘belly warmers’, wacky cocktails and international wines in the all-day bar. Note that venue is planning to open on Sundays and Mondays later in 2014.
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