From dry ice in the snacks to the original use of beetroot in the desserts, expect creative cooking that is designed to impress at this wonderfully contemporary restaurant. The dishes are often tersely or intriguingly titled – such as ‘All About the Crab’ – and zero waste is also a feature; offcuts are used in bar snacks and also as the basis for drinks, pickles and ferments. The setting, providing uninterrupted coastal views over to Godrevy thanks to floor-to-ceiling windows, is equally impressive.