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Chloe’s

Chloe’s ambience does not change – a stately, 1880s stone villa dressed with antiques and starched formal service. But the kitchen is making significant nods towards contemporary tastes, taking a modern angle on classic fare with subtle touches. Seared scallops with fried chanterelles and pea cream; coddled salmon with a tangy green apple and lime compote and caviar sauce; rare lamb rack offset by smoky eggplant tart and minted goat’s curd. Desserts such as malt sponge cake with peanut nougatine mousse and honey babas with tea syrup and ruby grapefruit compote balance sweet extravagance with satisfying richness. The extensive wine list has many old vintages of esteemed brands ahead of new sensations, reinforcing proprietor Nick Papazahariakis’s philosophy that the classics, presented with aplomb, never go out of style. And we couldn’t agree more.