In 2005 Bentley's was given a boot up, and who better to do it than Richard Corrigan, whose commitment to using high quality ingredients is seeing to it that Bentley's never has a chance to look back. The result is a tonic for those seeking eating out opportunities in the West End, of which to be sure there is no current lack. The best bits of the former Bentley's still shine through, with the free and easy oyster bar downstairs, with the traditional red leather, marble and brass, and the only slightly more formal restaurant above it, which sports some rather classy wallpaper and wooden panelling.

The menu is an almost total delight, with starters from amongst a good choice, of Swedish-style cured salmon, a hot oyster and bacon salad as well as the more traditional oysters on ice. A main course of whole Dover sole, or haddock poached in butter with white beans, not forgetting the action-packed fish pie or monkfish wrapped in cep duxelles and pastry all go to make the Bentley's a place that is well back on the road to former almost forgotten glories.

To gain further information, just visit their extremely comprehensive Website.