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Breakfast or brunch covers sandwich options like cheese, cheese and tomato/ham, egg and bacon, chicken mayo and Welsh rarebit with bacon and mushrooms. Or go with a freshly made bowl of crunchy honey granola, fruit and berries. There’s banana and blueberry French toast: two thick slices of bread filled with fresh blueberries and sliced banana. It’s over-soaked in a milky egg mixture before being fried in butter and topped with more blueberries and crème fraiche. It regularly calls back loyal patrons with mouth-watering memories and may persuade you never to try anything new.
The traditional Moroccan chicken (or beef) salad, served with greens and chickpeas, tantalises the taste buds with spicy harissa and hints of piquant lemon zest; while the dinner options, typically presented on the whiteboards to maximise seasonal variance, speak to a love of Asian-inspired food with stir-fries and chilli-based dishes taking centre stage.
Wine is not a focus at this restaurant, with the selection limited to unexciting mass producer brands. There are few options among the specific varietals. Paying the corkage fee is a more rewarding experience if wine is your drink of choice. Local beers will satisfy and non-alcoholic options include freshly squeezed fruit juices, smoothies to milkshakes. Teas and coffees (including a noteworthy cappuccino) are also sound daytime or after-dinner options.
From arrival to departure, the service is efficient and professional, with patrons new and regular greeted with smiles and warmth. Newer staff members willingly acknowledge their shortfalls and find out missing information rather than second-guess or shrug their shoulders.
Listening to the twittering of bronze mannikins and chirruping of house sparrows while watching red-eyes doves bathing in the water fountain cannot help but restore the soul. As a restored Musgrave Road residence, the back garden provides tranquillity associated with gently flowing water and the interior the faint hint of a by-gone era.
Take the time to acquire indigenous plants from the nursery in the front garden and along the sides of the house, or buy second-hand books sponsoring St Giles by donating into the honesty tin for each book taken off the shelves.
Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.