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Notable as one of the City’s biggest and most grandiose banking hall conversions, Pacific Oriental is arranged on two levels with a discreet mezzanine and a semi-formal downstairs dining area. The
versatile brasserie menu covers a lot of air miles, taking in salmon and prawn panko with katsu dressing, wok-fried frog’s legs with chilli and French beans, sashimi platters, Thai green curries,
Mongolian lamb with caramelised onion and pan-fried red mullet with crispy squid fritters and wasabi purée. The odd report of long waits or brusque service is the exception rather than the rule,
but you can always opt for the rather more intimate comforts of the adjoining bar, which is famed for its intriguing cocktail list – an eclectic choice covering everything from Japanese bellinis to
Gibsons and sidecars. There are some fine French wines and impressive sakés, too.
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