Tucked away on the first floor, there's a subtle retro look to this friendly restaurant a little outside the city centre. The chefs don't try to reinvent the wheel but instead focus on using quality local produce in well-executed versions of tried-and-tested dishes, available from a concise à la carte, a well-priced midweek set menu and some specials chalked up on the blackboard. Beef is a feature, with the likes of flat iron steak and Tournedos Rossini, but the kitchen is equally adept at fish cookery in dishes such as cod with chorizo, white beans and chive cream sauce.