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Clarke's Restaurant Review: There is a simplicity in the décor, upstairs and downstairs---pale walls, fresh flowers and lots of white linen---which is mirrored in the food. Ingredients lead the way, with an elegant directness in the cooking that belies the technique and attention required. The menu is posted up in advance each week, so you can make the choice of which day you reserve according to your preferences. There is a short, very reasonably priced à la carte menu at dinner as well. Menus have included Aylesbury duck; Gloucester Old Spot pork and pistachio nuts with grilled sourdough and pear-cranberry chutney; topnotch salads---as you would expect from someone with a Californian background; smoked salmon with blinis; and the freshest of fish. Vegetables are imaginative and seasonal. For dessert, perhaps rhubarb trifle with vanilla cream or baked pear with red wine, cinnamon and black pepper, mascarpone cream and almond biscotti---as good as it sounds. Bread comes from Clarke’s own bakery. The wine list focuses on California, following up quickly with France and Italy, all well chosen. Service is cool and slick. Set 3-course dinner £39.50.