We hadn’t eaten at Miller and Carter in an age, so after a bit of retail therapy (me) and hankering after a steak (him) we were lured in.

The menu is much more interesting than we remembered and so much more than merely steak. Yes, you can get your red meat fix in various guises but there are plenty of veggie and fish options too. And plenty of cocktails… hicc.

A dish of crisp salt and pepper calamari was great particularly when dunked into an intensely smoked garlic and lemon aioli, while hot honey chicken wings had my man cooing like Homer Simpson. Roquito hot honey was the right combination of hot and sweet while slaw and watercress injected a bit of freshness and crunch.

A Black Angus sirloin which the menu suggested medium rare was cooked to perfection served with a brilliant bearnaise sauce, crispy fries and a wedge of iceberg with bacon and mustard dressing. We’re eternally confused by a wedge, but it added a nice cool crunch, nonetheless.

Spinach, feta, lemon and garlic filo pie was light and summery with a crispy top – think spanakopita vibes. It was served on a whopping mound of sauteed vegetables and in fairness we looked like we needed some greens. We opted for fries instead of new potatoes which were super.

The portions were fairly hefty but if you like a bit of sweetness at the end of a meal, we recommend a mini dessert served with a cocktail or coffee. Alright cocktail. A salted caramel profiterole and an espresso martini hit the spot nicely. We’ll not leave it so long next time.