Sonny's

As chefs come & go, the remarkable consistency of this restaurant is a testament to how well it is run. Well-heeled locals & regulars seated in the bright-white & duck-egg blue dining room are accustomed to good food from a periodically refreshed menu, regardless of who is in the kitchen. A broad bean & thyme soup is packed with flavour, while a salad of endive & smoked trout with lemon vinaigrette is a great if deceptively simple combination. Pot roast monkfish served in a rich broth of borlotti beans is a marvellously ‘meaty’ dish, making the most of the textures. On occasion there is an unwanted heaviness, as in a classic reduction sauce that weighs down duck breast. The otherwise positive picture is completed by a well-priced set menu & informed staff who know their way around the wine list.