Tartuffe

Tartuffe takes comfort food and dresses it up for a night out. From the team behind chef collective Hot Buttered, this stylish rotisserie kitchen inside Side Street manages to feel both relaxed and refined, combining big flavours with a dash of theatre. At its heart is slow-roasted chicken – brined, basted and turned over the spit until the skin is golden and crisp, the meat juicy and full of flavour. But while the chicken alone could carry the menu, Tartuffe makes its mark with sides and small plates that go far beyond the ordinary.

Take the chicken kievs, crisped, stuffed, and slathered in parsley aioli – is a favourite for good reason. Or the hash browns, served in bite-sized cubes and crowned with crème fraîche and caviar. Even the vegetables get star treatment, from rotisserie-roasted celeriac dressed like a Waldorf salad to broccoli macaroni cheese with a bubbling crust. The approach is playful but precise, with every element on the plate there for a reason.

The drinks list follows the same ethos, leaning on bright, food-friendly wines, unfussy cocktails and a well-chosen selection of beers. Service is warm and informal but sharp, giving the whole place an easy flow that makes it as suitable for a casual dinner with friends as it is for a date night.

Founded by Ruby Fryman and Gary Weir, Tartuffe has already earned national attention for its elevated take on rotisserie cooking. It’s the kind of place where you’ll leave full, happy, and wondering how soon you can come back — whether it’s for another round of that chicken, the sides you couldn’t stop talking about, or maybe just to see what they’ve come up with next.