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Bentley's Oyster Bar & Grill Restaurant Review: Irish chef Richard Corrigan and his partners maintain Bentley's position as one of London’s top oyster bars and restaurants. It has a slightly raffish feel: this, you think, is just the place for the odd illicit meeting, all glam and glitzy. On the ground floor the marble-topped oyster bar takes pride of place, with ice bowls filled with native and rock oysters and clams --- pair them with Champagne. The Terrace is delightful, heated and covered in winter. For more formal dining, the upstairs is divided into the Grill, Rib and Crustacean rooms, where the decoration takes a more conventional turn with William Morris design wallpaper and chandeliers. Fresh, simple ingredients don't need fancy treatment and at Bentley’s you truly get flavours that sing of the sea and the land. Try starters of fish soup or smoked salmon, blinis and crème fraiche; go on to baked lemon sole with mussels or pan-seared scallops with pork belly, apple and fennel. The main point of going to Bentley’s is the seafood, although meat is equally well treated with top grills of steak, lamb and Ibérico pork. Cheeses are Irish accompanied by house-baked soda bread. The wine list is fine, the service first-rate and the ambience smart but fun. The Grill set pre-theater 2 courses £26, 3 courses £29.