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Walking through Oblix’s bustling open kitchen to get to our table, we couldn’t help being beguiled by the view – the 32nd floor of the Shard certainly makes for a mightily impressive rendezvous, manned by impeccably dressed staff who attend to City suits and international jet-setters with great charm and style. New chef Marcus Eaves (ex-Pied à Terre) is now at the stoves, although the menu hasn’t changed much since his arrival in September 2015. Perky starters such as fried octopus with avocado and grapefruit or soft-shell crab with kimchi, daikon and truffle-heavy flatbread all hit the spot, while mains cover everything from crisp, tender lamb chops cooked on the searing heat of the Josper grill with harissa and yoghurt on the side to delicate whole sea bass with fennel and olives. For pud, try the pecan and chocolate bar or the quirky coconut semifreddo with basil sorbet. It might be pricey, but with an extensive wine list to hand and live music in the bar, you might be tempted to “sit for hours watching London go by”. 

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Rainer Becker

German chef Rainer Becker had an international career working for the Hyatt Hotel Group for 14 years, including six in Japan at the hotel made famous by Scarlett Johansson in Lost in Translation. He rolled into London in 1998, consulting at Hakkasan and opening the Rib Room, before launching the Zuma and Roka brands with his business partner Arjun Waney. In 2013, he also hit the heights with Oblix at the Shard.

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