Paul ArthurPaul Arthur

Image Credit: In this contemporary bistro, which still boasts its period beats, the chef cooks up a hurry of veal shank and foie gras with pistachio pistou; hake confit in semi-salted butter, sweet potato and smoked dutch; Banoffee pie, dulce de leche and caramelized pecans. The style is the right degree of modern, the ingredients are seasonal, and the dinner menu is more ambitious than that at lunchtime.