Lever House partners John McDonald and Josh Pickard’s posh Lure Fishbar is somewhere between Swept Away and Titanic. The luxurious white leather banquettes, captains chairs and varnished floors designed by Serge Becker (Area, MK, Bowery Bar) and Derek Sanders, that is. No deserted island castaway and pesky sinking problems to ruin your meal here. In fact, masterfully helmed by chef Josh Capon, the new incarnation of the old Canteen and Monzu space is sailing with flying colours. We liked the lobster crouton with basil and olive oil which is part of the Raw Fishbar – a selection of raw fishes which we think is brilliant for those who don’t want to be stuck with just one entrée or with all the rice you get with sushi…Arctic char with roe, horseradish and dill, topped with crispy fish skin that has been laboriously cleaned, rolled, fried and chopped up; super spicy red snapper with chili and olives; and yellowtail with jalapeno and mint are the three other winners. The night we were there, Josh had a delicate surf and turf special with steak and scallops which should always be on the menu so maybe if enough of you ask him...Oysters are clean with all the classics, Malpeques, Peconic Bays, Kumamotos, and our all time favourite dessert finishes the meal: key lime tart.

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