I'd be a little harder than Gary. I found it a disappointing meal regardless of the hype surrounding the opening. From the tapas, the salt and pepper red prawns were well prepared and tasty, the clams small and undistinguishable and the chipirone were quite poor; the batter was too thick and they lacked the texture of the freshest versions you find so easily on the continent. Also at £6.50 a plate hardly generous. The miso tar with the scallops and mackerel tartare was jarringly sweet, like liquid toffee, totally ruining the dish. The foie gras was quite good, though with no discernable smokiness however the golden raisins were oversmoked, so make of that what you will! I agree with Gary, DOTN was the Quail, which was well prepared and cleverly integrated with the other ingredients taste and texture wise. "English Breakfast" was a travesty, the other ingredients totally overpowered by the tomato that tasted like cheap supermarket pizza base. Cauliflower and Squid utilised good technique but the flavours were muted, including the consommé. The dish,like many, lacked punch and was a clear few steps behind The Ledbury version. The Red Mullet was nicely cooked; the rest of the dish blah. We had to ask for salt during the meat plates as all were underseasoned. All were also lukewarm and cooled quickly. Firstly, gloopy mustard mash swimming in a layer of melted butter. Onglet was wasily our favourite, well cooked and flavoursome meat (as Onglet should be!). Pork belly suffered from rubbery skin but again had good flavour. I guess the pig and ox cheeks prove sous vide hasn't yet had its day. Desserts as described by Gary looked attractive but underwhelmed on all fronts. So, as mentioned above, a disappointing meal almost from beginning to end. There was too many faults in conception and execution for me and with the chef twittering how the kitchen is on fire and charging full prices from the off they don't get a pass from me. Perhaps things will improve as the restaurant and kitchen develops but at the moment I can't recommend.