Diners and drinkers are in confident hands at this buzzy wine bar and bistro. The wood-fired grill keeps regulars happy, offal lovers are cheered by the menu, and the wine list is ever evolving, with sherries currently in favour. Downstairs is all high tables and bar stools, timber walls and industrial heritage. Upstairs has loft dining with bare brick, velvet booths, dressed tables and a vaulted tin roof. Small plates feature sophisticated salads and raw food, while larger dishes are more classically meaty. Start with peaches, basil and soft cheese, followed by steak frites; or kingfish sashimi with rhubarb and grapefruit, then pappardelle with blue swimmer crab and chilli. Bold diners with hungry friends swear by the whole suckling Berkshire pig (with all the trimmings). Berry parfait will please the sweet-toothed, but the cheese menu is a better bet. Service can be dozy, but sharpens on busy nights, when higher noise levels are a noticeable trade-off.