Continuing in the unpretentious (if somewhat hipster) style of his established precedent, James has stripped down this former Irish pub to create a purposefully deconstructed interior, unapologetically bare bones with industrial concrete floors and exposed brickwork.
The point? As ever, James’ non-nonsense cooking and rich bazaar of seasonal flavours deserves our undivided attention. Expect oysters galore at the bar, where light snacks of sea bass carpaccio and smoked duck breast are served alongside craft beers and natural wines, made with minimal chemical intervention.
On a mezzanine level, there is room for 25 people to dine from a four-course prix fixe menu, which changes according to the supply of locally sourced fresh ingredients. Offerings range from the typically avant-garde – be prepared for pigeon breast served in blood and heart sauce – to the downright delicious, including a coffee-and-Meyer-lemon-drenched almond milk sorbet that is to die for.