Hotel Nest

The public bar extends back from Nest's premier Victoria Avenue frontage, evoking a retro club room feel with leather settees and pony-skin rugs. The intimate dining room, by contrast, is like a classic parlour with crisp black-and-white table settings, tea lights and black crepe curtains, which lend a tone of calm sophistication. Here, diners can sample Raynor's adventurous delicacies, such as tempura zucchini flowers stuffed with Persian fetta; and twice-cooked pork belly with caramelised ginger and apple puree. Mains team the comfort of traditional pub fare with gourmet flair, with dishes such as duck magret on celeriac puree and baby vegetables; and roasted barramundi on crushed potatoes and sauce vierge.

The dessert menu is a modern journey through a cluster of old-fashioned favorites, such as creme brulee; fig tarte tatin with truffled honey and vanilla bean ice cream; or warmed chocolate fondant with griottine cherries and mascarpone cream. For a post-dinner digestif, head back to the bar for an Elderflower Fizz (Plymouth gin and elderflower cordial with lemon and soda) or something off the generous wine list.

Chef: Paul Raynor