Clifford

Tall ceilings held up by French panelling hold within them herringbone oak floors, hunting-green curtains and burnt orange and aubergine furnishings. Sounds British, but really, it's a brasserie. The largely French, largely sustainable menu features the likes of duck confit with truffled mash potatoes and seared Alaskan cod on risotto. We’d happily get full on the never-soggy truffle fries and duck rillette if no one told us to save room.