Perched on the 70th floor, this fine dining restaurant showcases chef Kirk Westaway’s modern British cuisine, featuring ingredients from his native Devon. An excellent country sourdough with Devon butter starts off the meal, followed by creative pre-meal snacks such as fish and chip tartlet made with salted cod, and duck sausage roll with pancetta. From the spring menu, notable highlights include Alaskan langoustine with courgette and roasted pigeon. Watch out for the signature Egg In An Egg. Presented in an ostrich-sized egg, it releases an intoxicating waft of smoked rosemary on opening, wherein lie a cured egg yolk, caviar and cauliflower purée.