Angler

Top-drawer fish, treated with the culinary skill it deserves, is the main attraction at this restaurant on the top floor of the South Place Hotel. The chefs have the confidence to know that when seafood is this good, it needs little in the way of adornment, and the pared-back cooking allows exceptional produce like roast Newlyn cod to shine through. Dishes are attractively presented and so is the room, with an ornate ceiling and inviting roof terrace.

A rooftop dining room with a terrace above the City

• The restaurant sits on the top floor of South Place Hotel, with a roof terrace for drinks and skyline views.

Seafood landed and delivered fast

• A Cornwall supply chain targets fish from boat to kitchen inside 48 hours, keeping the cooking deliberately restrained.

A caviar and Champagne prelude

• A Dom Pérignon and Exmoor caviar pairing is positioned as a pre meal ritual, built around a bespoke canapé.

Signature Ingredients

• Newlyn cod, roasted and served simply, a benchmark dish in the kitchen's pared back style.
• British landed seafood, supplied on a fast turnaround through the restaurant's Cornwall partnership.
• Exmoor caviar, used for a luxury opener and pairings.
• Seasonal British produce, used to frame the seafood rather than compete with it.

Tasting menu

• Signature tasting menu: 8 courses, £155

Focus

• British seafood and seasonal produce, cooked with a light hand so the fish stays the headline.