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A sweeping staircase brings you elegantly into the bar and dance floor of what started out as a swanky ballroom in the 1920s. You can book a "drinking table" on the mezzanine or the dance floor; the restaurant is open on weekends with live cabaret-style entertainment available. The modern British menu served on Sunday is fairly impressive. Starters range from soup to caviar (three varieties, at a supplement), while fish, meat and vegetarian dishes compete for your attention for mains.
