Whits

The fact that owner Eva always holds a couple of tables back for regulars each night (‘just in case they pop in’) speaks volumes about Whits. It’s that kind of place. The decor could do with a bit of freshening up, but the quality of the cooking is never in doubt. After sipping a kir royale, start off with a plump lobster & crab raviolo on a mound of spinach surrounded by lobster sauce, a ‘petite’ steak tartare or smoked salmon with horseradish cream & beetroot jelly. Everything is seasonal, so don’t be surprised to see a few spears of asparagus laid alongside your fillet steak & rösti. Likewise, dessert might comprise an assiette of English strawberries involving a strawberry soufflé, strawberry ice cream & poached strawberries marinated in strawberry liqueur.