Fig

Formerly a grocer's shop the premises have scrubbed up well, now replaced by a very chic and attractive restaurant whose owners aim to make it the best neighbourhood food and wine experience of its kind in London.

Many, who enjoy regularly the dishes prepared by Head Chef Christoffer Hruskova would take a view that they are well on the way. This is probably due as much as anything to Christoffer's extended contacts with gourmet restaurants throughout the world.

A meal at Fig could start with quail ballotine, chicken consommé with white cabbage, chorizo and melted lardo, or warm pickled skate wing with capers, tarragon and toasted pearl barley salad. Main course of grilled onglet beef comes with celeriac fondant, dried raspberries, chocolate and "kriek" raspberry jus, or the baked brill with braised savoy cabbage.

Puddings can include flourless chocolate cake with banana sorbet and crispy banana or, in season, winter rhubarb clafoutis, ginger cream, pistachio and caramelised rhubarb ice cream.

A wine list of some 60 bins is a good effort for a restaurant where small is beautiful, and their policy is to reflect rather than contrast the inputs from the various countries.