See the chefs in action with a table by the open kitchen.
It’s Brooklyn baby, so anything goes, but smartish slim-cut threads are your best bet.
Wood-fired pizza and home-rolled pasta feature on the southern-Italian menu at Leuca, the latest creation of hotshot chef and restaurateur Andrew Carmellini. The light-filled bar and breakfast area has indoor plants and painted ceramics under its lofty ceiling, while studded-leather chairs surround natural-finish wood tables in the intimate, soft-lit dining room. Pick of the brunch is the ‘baba au rhum’ French toast, with off-their-face soaked raisins and crispy guanciale. For dinner, choose the parcel-perfection of artichoke-stuffed ravioli lunghi, or go the whole mini-hog with the suckling-pig speciality, which comes caper-honey-glazed and accompanied by charred rapini. Dishes are prepared with greens and goodness grown in the Vale kitchen garden, or sourced from local suppliers. For a fast fix of retro-style burgers, fries and ice cream, meet Mister Dips – a converted 1970s Airstream trailer permanently parked in the Vale.
With floor-to-ceiling windows, a wraparound balcony and rooftop terrace, Westlight is all about the view. Oh, and the super-stylish, modern-luxe interiors, global street-food small-plates, and the artisan spirit cocktails. Signature favourites include the bittersweet Golden Fiddle, with Bols Genever, Amaro CioCiaro, grapefruit and Greenport IPA; or try the College Fund, a blood-warming blend of three rums, cream and root beer. Each house recipe was concocted by Food and Wine Magazine’s Mixologist of the Year 2016, Anne Robinson (definitely not the TV presenter by the way, and in any case you’ll be hard pressed to find the weakest drink, goodbye).
At Leuca, breakfast is from 7am to 11am, lunch is from 11.30am to 3pm, and dinner is from 5.30pm until 11pm. Westlight is open from 4pm until 1am every night. Mister Dips is open from 12 noon until midnight, from May until September.
A full in-room dining menu is available 24 hours a day.