Nick Bril has swapped his former imposing chapel for a slightly smaller restored warehouse in the docklands. The epitome of minimalism, light and elegance, the theatrically visible kitchen cannot fail but draw the eye. Globe-trotting creativity is paired with gutsy sauces, maturing techniques and a determination to allow the ingredients to shout their name. The chef may enhance fillet of hare, cooked to fork-tender perfection, with bitter hints of radicchio, earthy bolet mushrooms and a refined game sauce, underscored by fig leaf, blueberries and crushed pistachio nuts. Chef Bril’s distinctive signature embodies his character in this venue that blends serenity with mindfulness.