Splitz

Along the Wantage Road a substantial modern double fronted building is home to Splitz, a restaurant that very much belongs to the neighbourhood, offering high standards at prices that are by no means challenging, and sophisticated enough to appeal to those from a wider area for whom quality cuisine is important.

Décor is chic to the point of cool, with attentive service, outside seating when the time is right, and a cheerful, buzzy atmosphere overall.

Their light lunches are a popular feature with a menu that ranges from the soup of the day through Splitz sandwiches, toasted ciabatta with your choice of filling that could include crispy bacon and brie, sirloin steak with red onions and mushrooms or tiger prawns with avocado.

An impressive tomato and blue cheese salad helps underline the healthy eating theme that winds its way through the menu. Larger dishes of pan fried cod fillet, a pasta of the day or a 5oz sirloin steak with sauté potatoes present an option for those prefer their main meal in the middle of the day, though the evidence for the advantages that offers seem to be diminishing.

The a la carte menu remains the staple fare and from a choice of five starters expect to find melon and Jamon Iberico ham, gravadlax with pureed avocado, chorizo sausage and finely sliced chilli or pate foie de gras, a rich duck liver pate with some more of that excellent ham, port jam and pickled Japanese mushrooms.

An assiette of seafood makes an appealing main dish, with char-grilled langoustine, wild sea bass, pan fried scallop, Chinese broccoli, curry oil and coconut foam. The sea also yields halibut, pan fried and poached, with mussels, pak choi and white wine sauce. The British love affair with beef is well and truly celebrated with sirloin served in its own juices, mange tout, sauté potatoes, creamed horseradish leeks, cabbage and red wine syrup.

However, for those who having scanned the menu find they'd like a bit of everything, worry not relief is at hand, in the form of Chef's Signature Seven, a magnificent repast that includes an aperitif, four choices of main course, breast of duck, pan fried bass, pate de foie gras, and scallops, followed by lemon sorbet and chocolate tart with vanilla ice cream, orange and Cointreau jelly. They also include coffee. A vegetarian option is thoughtfully offered.

Somebody has gone to considerable trouble to compile a wine list that manages to condense a good selection of choices within a relatively brief list, something that many people enjoy, preferring not to be overcome with too many options. The brief explanations make selection that much easier, with such delightful touches as "made from gnarled old vines . . "

There is a private area where groups can get together to celebrate, or business meetings for up to 40 with modern equipment available can find an attentive welcome.

Further details of these and other facilities, changes of menu, and bed and breakfast are only a click away on their excellent Website.