La Tête, which boasts Giles Edwards as the owner and head chef, is a French- inspired, “nose-to-tail” bistro, serving simple and honest gourmet classics. Flavours are bold, serving unfussy, and décor pared down. The ever-changing menu ennobles humble cuts and forgotten vegetables, and promotes old-age delicacies, such as ox-heart steaks served with hand-cut chips and homemade tomato sauce, crispy pig-tails served with a silky and tart aioli, and pork-cheek salads tossed together with sliced apples and endives.

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