Matthew Norman reviews

Monday, August 08, 2011 - The perfection continued with three of the four main courses. Frances's 21-day aged Hereford sirloin steak came precisely medium rare as ordered, with fat chips and a deep orange-yoked duck egg. The boy's confit of duck was correctly crispy-skinned (nothing worse than a flaccid duck), and juicy and flavoursome within. My herb-crusted cannon of spring lamb, properly pink and served with a 'nicoise garnish' of beans and black olives, was spectacular, and the attention to detail (tiny, lightly pickled onions embedded among the beans) as winsome as the presentation.