Culinary Experience

At Charlie’s, British cooking begins long before you take your seat. Chef Director Adam Byatt has built close relationships with suppliers who share his belief in exceptional ingredients, from the richness of well-sourced meats to the freshness of vegetables picked at their seasonal best. Their produce forms the foundation of a menu that reinterprets familiar flavours with a contemporary sensibility. Venison en croûte and roast beef arrive with a touch of theatre, carved tableside from a gilded trolley, while Bluefin tuna can be traced on its journey from sea to plate. Settle into a velvet banquette, surrounded by the lively murmur of fellow diners, and let the meal unfold in good company.