A refreshingly different fusion of Mediterranean, European and Moroccan influences tinges the menu favourably at Cruse 9 on Halliford Street. The simple and almost austere interiors counterpoint the colourful food that appears from the kitchen. Chef Taher Djeebet fuses different tastes and textures in seemingly odd combinations, presenting them with panache.

For starters, fresh mussels steamed in Aspall cyder and lemon juice with dill and crispy seaweed is an example of just one of his unusual combinations while an assiette of duck with duck magret, stuffed leg and seared foie gras served on caramelised apples with calvados and a white port sauce is an interesting choice amongst mains. Vegetarian options are worthy of note, with spiced butternut squash with minted yoghurt and fragrant basmati rice. The fusion theme extends to the desserts with the dark chocolate torte with wild berries and a berry coulis to share making an upbeat appearance.