I went here Friday evening for a friends b'day and after looking at the website was very excited. When we arrived the steps that greeted us were beautiful mosaic'd tiled , it felt special from the moment we walked in. As we were waiting for the rest of the party to arrive we sat in the bar area, they only had a spirit, cocktail and champagne menu, you weren't able to order beers from here but you could in the restaurant area. I ordered a strawberry belini cocktail, it was very pretty and tasted lovely and cost £10. We were then ushered into our seats, the table was set lovely, the decor of this restaurant is gorgeous, it reminds me a bit of my fair lady. You really feel devine and posh in this setting with a pianist playing in the restaurant. The menu came, I thought it was pretty cheap considering the look of this place, the mains cost around the £15 mark and the sides £4. I decided not to have a starter and headed straight for the goats cheese and red onion tart which was served with salad, I thought this was very tasty and for the pudding I went for the Pavalova which was quite possibly the most delicious desert I've ever had! if you come to this restaurant for the pudding itself it would be worth it. I thought the food was ok overall, not amazing just good, the pudding was exquisite. Our waiter had a great personality and was very friendly BUT the only downside was (as another rveiew has pointed out) after being handed the desert menu we were left waiting literally for 35min! till they took our order. I even watched as some waiters looked over but just left us to it which wasn't great-thank god the pudding made up for it. I would def come back here though, maybe I'd be a bit more persistant about getting the waiters attention. This is definitly a must if you're in London and fancy a treat after a show or just fancy a touch of elegance, don't be fooled by the ££££ as it wasn't that expensive! Also I heard Oscar Wilde used to frequent this place and it really does feel like something out of pride and prejudice read more