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THIS RESTAURANT IS CLOSED Dine Restaurant Review: A modest but pretty décor doesn't prepare you for the culinary fireworks that chef-patron Thomas Han produces at this small, tucked-away restaurant. Its exposed wine racks and sofas at the bar give the impression of a brasserie, while calling the cooking style paysan leads you to expect simple fare. But order the likes of a deceptively straightforward cep risotto with crispy bacon, or open ravioli of snails with parsley jus as starters, and mallard duck with rich tasting figs and turnips in a spicy jugged gravy and you'll be impressed by the layers of flavours. A sensible pricing policy of £16 for two courses and £19 for three at lunch is aimed at the business customer; in the evening it goes up to £25 and £30 respectively, but at this level of cooking, it's a real bargain. Charming service helps.