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Tyndall's Review

A converted town house is the setting for this creditable restaurant where French-style cooking is the name of the game. Downstairs is a bare-boarded lounge area, while the dining room dresses things up with swag curtains and thick carpets.

Local ingredients such as shrimps and black pudding turn up regularly in different guises and the kitchen has a fondness for straightforward ideas like sauté lamb's kidneys in red wine sauce, baked sea bass with fennel, and honey-roast duck with black cherries.

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