A hip, trendy vibe and a warm welcome set the scene beneath the hotel's central winter garden structure. The concise Italian-themed menu, devised by chef Giovanni Passerini, is both simple and succulent, illustrated by grilled cuttlefish, risotto of spelt and grilled aubergine; Giovanni’s ravioli of spinach, ricotta and sage butter; monkfish in spices, wax beans and chard, emulsion of Savagnin (variety of grape). The beverage list features an intriguing lineup of wines and cocktails. Just the ticket for a party night out on the town!