Fig

[Andy Fenn]

After reading Giles Coren's review a couple of weeks ago, I tried this place for dinner last night. Very impressed. Starter with veal sweetbread, lobster, peanut and peas was great. Another starter of braised short rib with beetroot and pickled girolles was the standout of the meal - easily michelin star territory. Wild sea bass was poached with watercress sauce and samphire - well timed and good quality fish. Desserts were also interesting and a highlight - toasted honey bread with wild sorrel ice cream was very good.

I was really pleasantly surprised with everything. Friendly and accommodating service that seemed genuinely intent on making sure we had a good time. It's not far from me, and the menu changes monthly, so I'll be back.