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From the outside, passers-by might mistake The Abingdon for a pub, but these days, real ale and darts have been replaced by piano jazz, floral sofas and other trappings of a neighbourhood wine
bar/restaurant. Only the battered wood floor remains from its previous life, with high-backed leather stools and dining booths now forming the backbone of the swanky interiors. The place attracts a
hard core of affluent, middle-aged Kensington locals who are happy to shell out for starters of roasted kohlrabi and caramelised red-onion tarte Tatin with seared goats' cheese followed by
pan-fried organic salmon with confit new-season vegetables and sorrel sauce, or slow-roast beef fillet with Lyonnaise potatoes and horseradish cream. The kitchen clearly knows its stuff, while a
judicious pick from the global wine list needn't break the bank.
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