This is the debut restaurant of chef Alex Dilling who forged his reputation in the UK at The Greenhouse and Hélène Darroze, and in New York at Caviar Russe and Alain Ducasse’s Adour. His tastefully appointed dining room within Hotel Café Royal upholds French haute cuisine traditions with unabashedly extravagant menus that are rich in foie gras, Scottish lobster, white truffles and his beloved caviar. Clam chowder, with Dorset clams, confit potato and Sarawak pepper, is a signature. The wine list nearly hits five digits at the pointy end.