The Thomas Cubitt offers patrons a modern take on traditional British dining.

The Venue
The fabulously well-designed Thomas Cubitt dining room is positioned on the second floor of a chic multi-storey getup in elegant Belgravia. Downstairs, well-to-do drinkers chat with pints or glasses of wine. Passing by these chaps on your left you come to a set of unassuming stairs that lead right into what appears to have once been a house. The various tables of the dining room are found in different rooms, which keeps things more intimate and adds a good deal of English charm to the proceedings. Furnishings are a mixture of traditional and modern English and there is a feel of successful City banker London residence to the place.

The Atmosphere
Diners commonly enjoy indulgent reposes from respective City jobs and many can be seen sipping several glasses of wine and subsequently port too. The tone however, is that of restrained extravagance. Even the very merriest of diners here will not disturb your own eating experience. People here like to celebrate but tend to have very good manners about how they do it!

The staff are attentive, knowledgeable and extremely friendly. The team has obviously been well trained and must have a background of considerable experience in the trade. Your server will certainly add to your time at the dining room and be happy to indulge your every whim.

The Food
Your mouth will no doubt be watering from the extraordinarily well designed plates. The food is exquisite. Combinations of flavours have been intelligently thought out in the same way that combinations of colours have themselves been artistically chosen.

One of the restaurant's signature dishes is the seared Loch Crin diver scallops starter. Three white scallops sit perfectly cooked on small beds of truffle cauliflower puree with an additional scattering of girolles and a sherry vinegar sauce gracefully dotted over your plate. The crab starter is almost equally good; (although to better the scallops would really be something) a mix of white Devon crab, crisp potato wafer and lime and ruby grapefruit.

A simple menu with a few great dishes means that chefs can concentrate on producing truly excellent food. The Thomas Cubitt's menu is small but perfectly formed. There are only eight mains but each is equally delicious. The roasted fillet of wild venison is served rare, with two nicely rounded slices of meat indulgently wrapped in bacon, letting the juiciness of the pork mingle with the subtle flavour of the lamb. The quality of meat is fantastic, the preparation of the meal also impressive. Accompanying the roasted fillet is a miniature spinach and braised venison cornish pasty (needless to say the pasty is light, crisp and delicious) and a red currant jus poured attentively by your server.

To finish chocolate and stick toffee puddings both come highly recommended. These warm desserts exude indulgence. As you break the surface of each with your spoon at the end of the meal the warm treacle and chocolate sauces are the perfect invitation to devour your desert in its entirety.

The Drink
The selection of wines available here are more than capable of complementing any dish on the menu and the informed waiting staff will be able to guide your choices more than adequately. The clear, delicate Adine Chablis is not a bad white at £8.50 whilst the full-bodied, tasty Argiano Blend is an excellent red for £7.00. The restaurant also serves a good selection of English dessert wines and port (including some excellent vintages).

The Last Word
The Thomas Cubitt is an elegant place for relaxed sophisticated dining with an incredible food menu, excellent wine list and amicable staff. Unlike its Belgravian counterparts it lacks the stuffy formalty that can put some off the area, whilst maintaining a superior dining experience.

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