Neatly arranged copies of the Financial Times set the tone for this most urbane and business-friendly of City dining rooms, where suited folk dine beneath high ceilings in a setting of sober elegance: well-spaced tables, cream leather chairs and white napery contrast with glossy dark columns and a long, mirror-backed bar. An upstairs refurb has dramatically increased capacity, too. Service is ‘first class’, and the versatile menu features British produce ‘done well’, from grills, seasonal game and veggie options to smoked chicken and watercress salad with peas and broad beans or a signature beef and Guinness pie, served with or without oysters. Be sure to leave room for spotted dick with custard or round off with British cheeses from Paxton & Whitfield. The eclectic 400-bin wine list is tailored to expense accounts, with more than 30 fine vintages by the glass or carafe.
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