As restaurants go, they don't come more intimate than this. With only ten seats in a family-sized dining room and with husband-and-wife-team Harry and Caroline Hallam running the kitchen and front of house respectively, there's more than just a personal touch to this little place. The Hallams travel far and wide to find the best produce, of which evidence can be found in specialities like terrine of French chicken with leeks, coriander and balsamic or seared Scottish scallops with sauce of their coral, white wine and basil. Limited choices guarantee a well-balanced and expertly executed meal, but prices do run steep so watch those wine choices or prepare to indulge.