A restaurant with a convivial atmosphere, enlivened by chic, colourful furnishings, provides the setting for an open kitchen where a young and talented chef stages a contemporary, creative and deeply seasonal offering. The dishes reveal imagination and precision: seared octopus with mussels, potatoes, buffalo-milk panna cotta and parsley; duck breast with a red-fruit jus, chard, bao and shredded duck leg; Sorrento lemon sorbet with herb crumble and candied lemon. Completing the experience is cheerful, attentive service from a motivated and well-coordinated front-of-house team.