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You’re never very far from a lawyer at The Chancery, and this somewhat clandestine restaurant is spot on for a discreet business meeting or legal machination – although it’s also warm-hearted and appealing enough for a more “romantic” liaison. An “exciting” new chef took over in early 2016 and he’s turning out some impressive (and extremely pretty) plates – how about an onsen egg soixante-quatre, slow-cooked at 64 degrees with pickled fennel, mussels and saffron? There’s also plenty of good sense, careful thinking and impressive technique on show, alongside a commitment to seasonal ingredients – witness a classically inclined main of veal cutlet with confit autumn vegetables and jus gras, or a creative dessert involving lemon curd and meringue with lemon verbena sorbet. Alternatively, an “excellent” six-course tasting menu with wine flights is up for grabs if you want to put yourself in the chef’s very safe hands. “Well worth the money”, notes a fan.
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