Lunch daily noon-3pm
Dinner daily 6pm-9pm
The simple black-and-white décor pays homage to Publishers' printing-house origins, but its wine library leaves no doubt about its current vocation. A vast list roams Old and New Worlds, giving special attention to Burgundies and super Tuscans. Chef Daniel Brooks skilfully juxtaposes flavours and textures - pan-fried scallops with pea purée, discs of chorizo and crumbled crackling bring together sweet, salty and spicy, soft and crunchy, while an intriguing breaded lamb terrine arrives as small parcels oozing with shredded lamb in another take on a thick, sweet-sour-spicy sauce. The concentrated tang of grilled lemon provides a winning counterpoint to split spatchcock, scattered grains of puffed rice contrasting with a soft quinoa pilaf. Among the desserts, chewy caramel adds a new dimension to chocolate mousse. To round things off, your bill is presented inside a book of essays on wine, a welcome touch of whimsy.
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