Peyton and Byrne has re-launched its restaurant at London museum the Wallace Collection, following a revamp of the space.
The quadruple height conservatory space has had new flooring, furniture and a large service counter installed as part of the refurbishment.
The Wallace Restaurant's head chef Ivan Simeoli, who previously led the kitchen at Peyton and Byrne's the Keeper's House restaurant at the Royal Academy of Arts, has created a menu of British produce and French-inspired cuisine.
Sample dishes from the set lunch and dinner menus include pine-smoked partridge with cereals, green tea and cauliflower; poulet de bresse breast, burnt sweetcorn and black cabbage; and sheep's yogurt, roasted plums and pistachio crumble.
A more informal a la carte menu, available in the café area of the restaurant, features black cabbage and taleggio quiche; grilled aubergines with goat's curd and red chillies salad; and spicy sausage and squid hot pot.
A large selection of cakes and tarts will also be available throughout the day, including Turkish delight cake, coffee and walnut cake, orange and plum cake, and Victoria sponge.
In addition to afternoon tea options, there is an all-French wine list and a selection of classic and contemporary cocktails on offer.
The general manager is Lorraine Watson.