Bermuda & Onion's transition into a pork-free outlet has proceeded smoothly, notwithstanding the grief of those of us who sorely miss the suckling pig here.
The menu is now a mishmash of mainly Italian & French influences, but it's fair to say there's been no discernible dip in the quality of the food.
Beef tartar, comprising minced raw tenderloin with egg yolk, capers, onions & anchovies. Well-seasoned, fresh-tasting meat makes all the difference here.
Pappardelle with rabbit ragout, carrots, celery, thyme & veal reduction. Brilliant pasta, with a slippery, homemade feel that blends perfectly with the rustic accompaniments.
Traditional flam, topped with bacon & onion. Not quite as satisfyingly luxurious as the version at Weissbrau, but still addictive.