The Sybarite

“You’d be hard-pressed to find someone who does not enjoy a plate of warm and cosy pasta. That’s exactly what Chef, Gary Foulkes, of Michelin-starred Angler at the South Place Hotel had in mind when he was whipping up his special truffle dishes for the season. Take the lift up to the seventh floor where you will be greeted by City views, excellent service, and some of the chef’s hand-rolled spaghetti with 36-month-aged Parmesan and white truffle or the wild boar agnolotti with fermented barley, ceps, and white truffle.”

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