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Reliable and predictable, this Roux outpost runs like a well-oiled machine. Though Michel Roux Jnr is the figurehead, the kitchen is headed up by MasterChef: The Professionals winner Steve Groves, whose cooking is beyond reproach. Sit in the bar over cocktails or a glass of wine with something light to eat (an open smoked salmon sandwich, say); otherwise, join the corporate types and Westminster lobbyists in the dining room for the whole caboodle. The menu is chock-full of grand ingredients such as langoustine with prawn tortellini, Goosnargh chicken with liquid sweetcorn and delicate Parmesan dumplings to start, while mains range from roast turbot with dill and seaweed butter to the star turn of silky-soft confit suckling pig scented with star anise. Ripe cheeses and smart puds follow (roast peach with raspberries, Muscat and oats, say), while the steeply priced wine list is built to impress.
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