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Cast all thoughts of moderation aside when entering this new Mayfair hideaway, as Sackville's is all about indulgence. And meat. And truffles. The narrow dining room and basement bar are clean-lined and low-lit, with a look of 1930s New York, but that's where the restraint ends. There's no skimping on the aforementioned subterranean fungi, which turn up in various guises, from beef carpaccio with truffle oil to mushrooms with truffle salami and truffle dust. Steak is USDA, Wagyu or Casterbridge Angus, big-hitting burgers are gilded with luxury trimmings, while mac 'n' cheese, risottos and mash all receive the fancy fungus treatment: staff will even shave extra onto your plate for £30 per 10g. Yes, prices are high, but service is calibrated to match. The bar manager spent time with Mark Hix and Jason Atherton, so expect a cavalcade of original yet elegant cocktails.
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