The cooking is fairly widely spaced here but in general the trend is towards the Mediterranean. Widely used by the business community and students alike it could expected to attract some criticism but in fact there seems to be very little, with positive comment on the staff and the consistency of the food. The décor is trendy and blends in well with whatever your interpretation is of Paradiso.

Starters could include grilled marinated sardines served with beetroot and orange salad and cumin dressing or homemade spicy fishcake served with a fennel and orange salad and a mint and yoghurt dressing, followed by speciality dishes like Moroccan tagine of lamb with dried prunes, cinnamon, toasted sesame seeds and fresh pomegranate, new potatoes with mint and lemon and coriander flat bread or Royal Thai fish casserole, a rich casserole of king prawns, scallops, salmon and mussels with coriander, lemon grass and lime leaf.