Find the right place to eat, meet and celebrate

Indulge in two courses for £26 or three courses for £29, from dishes like Salmon Tartare, Beef Carpaccio, Ravioli and Baby Chicken. Available Monday - Friday 12pm - 4pm.

Nikkei cuisine, no compromises - even at lunch. Five courses built around the same kitchen, the same chefs, the same standards. Just faster. Start with Salted Edamame Beans, then choose your roll, your ceviche, your skewer and your main. Fresh sushi from Head Sushi Chef Sandesh Baral, bold Nikkei plates from Head Chef Igor Pereira - done in time to get back. Available Monday to Friday, 12pm – 6pm · £29 per person.

Some things are only worth doing when the season's right. This is one of them.

For one week only, Head Chef Simon has put together a menu that lets native lobster do what it does best. No overthinking it. Just great produce, cooked well.

From Lobster Donuts and Omelette Arnold Bennet to Butter Poached Whole Native Lobster, it's a menu built for long lunches, date nights and ordering the dish you've been thinking about all week.

Thoughtfully prepared, made to be lingered over, and only available while they're on the menu.

A week of proper seasonal cooking, high above the noise. Once it's gone, it's gone.

Have you ever wondered what someone means when they describe a wine's pétillance as au naturel?
Or why you can only make Champagne in the Champagne region but you can use the champagne method anywhere in the world? 
What's exactly is a Franciacorta, a Corpinnat or a Sekt? 

In attempt to arm you with riveting wine chat to see you through the summer bbq's and all the way up to you NYE toast, we will give you the scoop on all things bubbles and hopefully burst the bubble on a few myths along the way. As with all corners of the wine world, sparkling wine is full of surprises. Come and taste some fine examples that maybe you didn't know existed. 

"Let's take a drink Charlie while nobody's watching. A small one won't hurt us."

There are no physical tickets for the event, we will just need the name the booking was made in. If you have any dietary requirements, please send us an email and we will do our best to accommodate.