Michelin-starred Sollip (named after the Korean word for pine needle) is run by husband and wife team Woongchul Park and Bomee Ki, who have worked at The Ledbury, Koffman’s and The Arts Club. The restaurant blends the flavours and techniques of Korean cookery with the French and European training the pair have had, with food presented on specific hand-made ceramics from Korean artisans. Expect modern, polished dishes like daikon tarte tatin with kimchi and toasted barley; monkfish with red cabbage, onion caper and passion fruit; strip loin, black bean, salsify and deoduck; and black sesame pain perdu with seoritae ice cream, burnt vanilla and pecan.