Muted shades in stark contrast to the orange chairs mark the interior of this smart restaurant. Spread over two floors, the spacious Septembers with its minimalist décor exudes warmth while the champagne bar upstairs with its moody lighting could just be the place to unwind with an aperitif.

The cooking draws inspiration from across the globe with chicken liver and rabbit terrine with melba toast and Thai fishcakes blended with lemon grass, served in a light chilli jam for starters. Mains take in Angus fillet and king prawn brochette with French fries and a Mediterranean vegetable gateau of aubergines, courgettes and peppers layered on a potato tortilla and served with salad niçoise. For desserts there is a floating island of poached meringues on sauce anglaise and fresh berry compote. 

The bar offers a selection of tapas to excite your taste buds and live entertainment on Friday and Saturday nights may give diners another good reason to visit Septembers.