Verge

I sort of feel a bit smug every time I tell someone about Verge.
Without fail each and every year, it gets two chefs hats… but no one seems to know it exists. Why? I can only imagine it’s because it doesn’t do the showy things that many other restaurants of this calibre do.
The chef is exceptionally talented, but doesn’t feel the need to pimp cookbooks, go on cooking shows or indeed, really have his name on everything.
The space is quite small and intimate (I know from experience the main restaurant seats just 40 people). The menu isn’t extensive, but it’s not brief either… it’s just well thought out.
I know many people get confused about the idea of degustation or ‘tasting’ menus and hear of 5+ courses and think it’s going to be a lot of food. This however, isn’t the idea of such meals. It really is about tasting lots of different flavours — not stuffing yourself.
If you’re into big portion sizes, this won’t be the restaurant for you. If you’re a foodie though, absolutely.
True to it’s ‘winebar’ claims, Verge also offers a service where you can BYO a special bottle (or several) from home, have a meal created to match and hire glassware designed to make the most of your bottle.
(If the idea of glassware created for specific wine varieties seems ridiculous to you… don’t go. You won’t appreciate this place.)