The menu reflects the decor: a whiff of the past with a modern sensibility, unusual flavours and a touch of whimsy. Marcus Wareing's English take on Brasserie food is a triumph. It all sounds so darn comforting, this is not food but victuals: Soles in Coffins, The Queen's Potage, Dorset Jugged Steak maybe with Sage and Onion Paxo on the side.
A crab salad is pretty and juicy.
My artichoke tart is as nice as anything I have put into mouth since ... (maybe the creme egg at Easter)
Kentish Pigeon in a Pot.
Cornish Sea Bass with Cullen Skink.
Oh yes we had puddings too ...
Orange Marmalade Jaffa Cake Pudding with Earl Grey Ice Cream
Eccles Cake with Cheddar Cheese Ice Cream
Although this is no ordinary railway caff it's not ruinously expensive with a good, reasonable wine list; mind you if they do start doing bacon butties...