Like its orchestral namesake, Bassoon strikes a smooth tone, thanks to a combination of great drinks, slick service and sophisticated surroundings – a cubist homage to the jazz era courtesy of the late David Collins. The glossy bar counter extends from an ebony baby-grand piano that plays live music most evenings, while perfectly pitched cocktails range from the delicate Bocal (Grey Goose La Poire, pomegranate, lemon and elderflower liqueur) to punchy El Estadista, a mix of whisky, sherry, curaçao and house-made grenadine. Classic Martinis and Champagne cocktails lend support, along with particularly impressive selections of whisky, Cognac and rum to go with swanky prawn tempura, Wagyu beef cubes and Grouville Bay oysters. Such style doesn’t come cheap: if you stray towards the vintage Champagnes and beluga caviar, your plastic will take a serious hit – though we doubt that's a problem for the Corinthia's well-heeled guests.