The new interiors are darker, sleeker and more vivid. Inspired by the French cruise liner SS Normandie, the décor features nautical elements throughout. Erté wallpaper and an opulent, gold-patterned ceiling evoke a roaring 1920s glamour. Deep red and green colourings in the restaurant and bar respectively are balanced by softer and more modern grey banquette seating. The revamped terrace is now split into two distinct areas: a lounge bar and an outdoor dining space for the restaurant.
Reopened 28 September
Head chef Frederick Forster
Operator D&D London
Designer Russell Sage Studios
Typical dishes Roasted Orkney scallops with violet artichokes; golden beetroots, pears, turnips, cobnuts and wild wood sorrel; and poached turbot, leeks, cauliflower and crab sauce