Following a rethink & some changes in layout, Boyds now prefers to blur the boundaries between its brasserie & bar as loud, postmodern colours, 1950s’ styling & busy patterns clash with the palatial venue’s height-of-Empire, caramel-toned marble grandeur. Cocktails mixed at an island bar feature tiki ideas & rum-based slings including carpe diem (Havana Club, fresh strawberry, basil leaves, lime, vanilla sugar & apple juice), while classics such as a Tanqueray 10 dry martini are generous pours. A muted soundtrack of 20th-century pop classics plays as punters nibble on slates of ‘British tapas’ taking in the likes of crab-macaroni gratin, breaded skate cheeks, lobster soup with a dumpling, chicken-liver pâté or mushrooms on toast. Bigger plates & full meals are also available in the brasserie itself.
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