The restaurant serves elegant, contemporary French cuisine from respected Head Chef Daniel McGarey . Signature dishes making a regular appearance on the seasonal menus include: roast fillet of 28-day-aged Devon beef, girolle mushrooms and spinach in Burgundy sauce, and pot roast Goosnargh duck breast with bitter cherries and slow braised endives. The wine list is comprehensive and accessible, offering a good selection of Champagnes and wines from across the world.

Iconic furniture, from Eero Saarinen’s tulip table and chairs to Castiglioni-style Arco floor lamps, give the restaurant its stylish feel and guests can catch glimpses of Daniel and his brigade at work in the adjoining open kitchen.