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Once a bank, this Victorian building in the heart of Southsea retains its grandeur, aided & abetted by two vast spiralling chandeliers hanging from the lofty ceiling of what is now a two-tier restaurant. Wines are stored in the vast, heavy vaults & a grand piano by the bar denotes the owners’ love of musical evenings as well as their sense of style. Come for brunch, lunch or dinner. James Harrison’s Anglo-French dishes take in fat Solent scallops paired with black pudding, in addition to honey-glazed pork with bubble & squeak or gilthead bream with lemon & parsley sauce. Local cheeses include prize-winning Tunworth, or you could finish on a sweet note with coconut & rum pannacotta. Charming service is in keeping with the mood of the place.