Marco Pierre White does what he does best at Mirabelle -- taking over a fading old establishment, licking it into shape, and turning its fortunes around. The interior is lavish and sparkly, and the food is an excellent interpretation of French with a hint of Italian. Expect exceptional seafood (grilled lemon sole with tartar sauce and creamed potatoes), and some good meat creations (steak with snails and roast venison stand out). The fondant chocolate dessert is a gutsy knockout, as is the pineapple tart with fromage blanc and ice cream. Reservations essential. Jacket and tie. Tube: Green Park.