35Modus Ristorante

When Bruce Woods was chef at Centro he ran out of steam, but at Modus he has been reborn as king of full-flavoured Italiana. His pastas are perfect, his meats tender and juicy. He anoints fabulous agnolotti with truffles and truffle oil, his risotto is of perfect texture and sauced with cream and lobster. He rolls gnocchi like clouds. There is barely seared tuna and deeply rich lamb osso bucco. And the room is the bonus – tall, grand, spacious and quiet.