"It wasn 't that bad. Just that they don 't have a set menu, tasting menu and the ambience didn 't feel lush. Even I don 't feel enthusiastic writing a review about this restaurant. BUT Staff service was amazing, the food preparation was paced well and the food itself were of big portions. I was probably rather bored. Perhaps because I had prepared so much beforehand what to order that I was a little too excited about it. Their menu on their website wasn 't even visually appealing to begin with just a bunch of letters. So for antipasti, I had 'creamed salted cod, mixed beans, pork belly and cicerchia puree. ' I was expecting an actual pork belly of the same measurement as in the photo but just thicker, with layers of skin, fat and meat, not a paper thin bacon leaf. So misleading. Their pasta, though, was an absolute heaven. So I had 'linguine with Cornish lobster, tomato, garlic and sweet chilli. ' ICYMI, that seemingly empty red orange plate was the pasta but I forgot to take a photo it was that good the smell had me really tempted! Since it wasn 't a main, which you 're supposed to add £5, I 'm guessing that was the reason why there were only lobster 'bits ' rather than actual lobster meat, perhaps a tail and/or claw. For mains, I had roasted sea bream and bagna cauda. You can have the actual fish or have it deboned as in the photos. I didn 't get to finish it because of the size but the complex flavours were an explosion in my mouth. I was expecting a saucer of bagna cauda on the side but I guess a drizzle on the plate was already enough. For dessert, I was already weighing on having tiramisu or pistachio soufflé but on their separate truffle menu, their zabaione got me convinced to try and understand how fundamental each flake of white truffle was. The cute little petit fours in the background were taken home in an equally cute, signature LL box. As I was sat facing the wall, for a suggestion, Giorgio should make his walls Instagram friendly. And arriving at opening time, I must say, it didn 't take long enough to fill the restaurant, considering I was really avoiding the suffocating crowd."
