The Club Bar and Dining in the site formerly occupied by The Sugar Club has an informal bar and dining room on the ground floor, and a downstairs cocktail lounge. Consulting chef Richard Turner (Automat, Tapas Brindisa) serves up grilled sea scallops with bacon and pea puree, brioche soldiers with soft boiled egg, and soft shell crab po’ boys, whilst Ben Haylock, formerly head barman at The Soho Hotel, mixes up his signature cocktail The Clubtini (Wyborowa pear vodka, poached pears dash of oregeat and topped with Moet Rose). Designed by Shaun Clarkson (The Pigalle Club, Cheyne Walk Brasserie, the relaunched Ronnie Scotts) the upstairs interior is likely to remind you of what the set of the Cask of Amontillado might look like, what with the exposed brick walls, mirrors, and block wood tables with candelabra. Downstairs it’s more of a cozy hotel bar; well, one that can seat 100 anyway.

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