David Bann

This stylish split level restaurant is one of the very few in the country to elevate vegetarian food to a gastronomic level. Cream and scarlet painted walls, a large backlit bar and polished wood tables make an agreeably contemporary setting for chef David Bann’s global menu. Begin with spicy Thai fritters of smoked tofu, peas, ginger, chilli, lime, sesame and potato served with fresh mango chutney and a roast garlic tomato sauce or an Italian influenced plate of homemade tagliatelli with red pepper, parmesan, white wine and marjoram sauce and toasted pine kernels. Travel to India for a main course dosa, a savoury pancake filled with an aromatic vegetable curry served with fresh yoghurt raita salad with a sweet banana chutney.

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