A great vibe exists at this newish sister restaurant to Cure, just up the road, where warm lighting from hanging pendant lights and a cool, easy-going aesthetic goes down well.
Small plates are often the best way of sampling a restaurant and here they shine from the menu: scallop ceviche with pickled plum and a Vietnamese dressing, our favourite, beef tartare with ponzu and smoked herring rose or crispy baby squid with sambar masala. Mains include aubergine tempura with herb couscous and dukkah or grilled seabass with smoked chorizo sauce and escabeche, but the pièce de résistance is the Australian Angus rib eye. There's also popular Peking pork bao with hoisin and cucumber or warm chilli crab with mantou buns.
A well-composed cocktail list reflects the culianry nous of the kitchen and goes down well with the fashionable crowd of regulars, the most savvy of whom you will eating at the counter.