Beau

Younger sister of the highly-regarded Edó on Upper Queen Street, Beau was opened by Great British Menu contender chef Lottie Noren and Jonny Elliott (who remains at Edó) with some fanfare in 2025 - and it's proving to be an equally popular destination in an area once bustling with traders of wool, linen and cotton en route to the port. More recently, development has seen the arrival of some of the city's most interesting hotels and restaurants here on the edge of the Cathedral Quarter - including Beau, where Lottie and a great team offer a cool modern take on all-day dining, in a chic setting.

With spacious tables, designer cutlery and (very comfortable) elegant wooden seating, the room is a seriously pleasant place to be, with views of the two open kitchens providing a constant source of interest. Spending time enjoyably is tops here.

Like Edó, Beau is very seasonally focused and - while the theme is not Spanish, as it is at Edó - Lottie Noren's cooking here is also 'small plates' served tapas style and dishes arrive from the pass as they are ready, with the chefs giving a nod to the waiters. Well tutored staff deliver them charmingly, with any explanation that is needed, and the happy diners are left to enjoy the photogenic plates as much as the tasty food.

A compact menu sheet gives choices listed as Snacks, Meat, Fsh or Vegetable and sharing is encouraged. Snacks from a summer menu may include local seafood such as Kilkeel crab served on a crumpet with crème fraiche and chilli, while larger plates (protein element with the accompaniment secondary) might feature Beef Cheek with potato and truffle, or lovely crispy Lamb Rib (boneless) paired with home made Hung (strained) Yogurt. while Scallops might have lemongrass as the foil.

Complex vegetable dishes - which will delight all, and not just vegetarians - are works of art in their own right. Potato Gnocchi and leek (fork sized fried potato squares with a dainty quenelle of shredded leek come with a leek emulsion and a chargrilled spring onion dressed with a green oil), perhaps; a colourful display of Heirloom tomatoes plated with softly whipped St Tola goats cheese; refreshing Gem lettuce with anchovies... All typical of this kitchen’s trademark combination of seasonal flavour - and, while there may not be as much specific provenance as expected, there's no doubting the quality and seasonality that tells its tale on every plate.

Desserts include favourites like Crème Caramel, Lemon Meringue (tartlet) and Espresso Banoffee and, for those who like to finish on a savoury note, a trio of cheeses. To accompany carefully selected wine list, with bottles displayed on a service station and in temperature controlled cabinets, also cocktails and beers - all served in lovely glasses.

All round it's an enjoyably theatrical show that gives both visual and taste satisfaction - very much helped by the room itself and a team of warmly knowledgeable waiting staff.