Brasserie SenT

Smoke-infused meats at this barbecue specialist are cooked in a Big Green Egg (ceramic Japanese-kamado-style grill and charcoal smoker), including veal rib-eye, lamb leg, pork rib and Chateaubriand steak for two. There's also the option of sea bass with clams; for non-carnivores, choices (cooked separately) include mushroom-and-truffle ravioli. Book ahead, especially at weekends.