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Rickys River Bar & Restaurant

Order anything other than the signature spanner crab spaghettini with chilli, garlic, parsley, shallots and lemon, finished with a good splash of olive oil, and you could find yourself with a serious case of plate-envy. A simple dish, it relies on the perfect balance of quality ingredients. Glass louvres afford views of the river, so settle in and, before succumbing to the charms of said pasta, begin tapas-style with anchovy-stuffed olives fried crisp, warmed-to-the-core goat’s cheese beignets with chilli jam, and crisp pork belly with cinnamonlaced chilli caramel and a pineapple herb salad. Glenn Bowman’s well-executed food is matched by the quality of the wine list – which includes some offered by the half bottle – presented by an engaging sommelier. All expertly seasoned with a warm welcome, white linen, candlelight and smooth service, what’s not to love?