Their publicity says, "Sweet Melindas has long been appreciated by those diners that value quality above hype!" A closer acquaintance with this pretty and clearly much-loved restaurant reveals the truth in their claim. Serious efforts are made to ensure that nothing but the best available ingredients are deployed, and the seasons are a passion with owner/chef Kevin O'Connor. There is an emphasis on seafood while the bread and truffles, and much more are made in the shop.

Set menus for lunch and dinner offer good value and grilled whole fresh sardines with rosemary, lemon and garlic make regular appearances amongst the starters, whilst mains of roast pancetta wrapped pheasant breast with a Dijon mustard sauce and Dauphinoise potatoes. A lemon posset with cinnamon poached fruits presses all the right buttons. The wine list is kindly priced, half bottles and by the glass are plentiful, and some good reliable names are in evidence.