Looking out from the large floor-to-ceiling windows of this restaurant is the beauty of Hyde Park. Hyde Park is like the lungs of London, fresh and natural, green eyes, and the large floor-to-ceiling windows look at the fresh park. While enjoying food, while enjoying the beautiful scenery, the most enjoyable thing is this. His milk lamb chops and saddles are baked to rosé, the stew is not heavy and has a faint garlic flavor, the meat is young and all open, just can not be like butter on the bread to enjoy. The seasonal vegetables are all cooked according to the texture, and the mutton juice on the table has played a role in saving differences and seeking common ground. The black garlic, which is made into mayonnaise, is the finishing touch in the plate: the acid of Italian balsamic vinegar and tamarind, the sweetness of caramel and plum, the faintly preserved irritating garlic, just one ingredient, brings and complex taste to the whole dish, but not the main. Each component has its own flavor, combined or echoed each other, or complemented each other, which shows the kung fu in the design of the dish.