In an attempt to bring a West End-style dining room to Canary Wharf, the ETM Group has hired ex-Ivy chef Jamie Dobbin to run a raw-based kitchen in one of London’s most iconic buildings. Dobbins’s menu brings a slightly healthier option to City carnivores with cevices, carpaccios and tartare made with Lake District meats and fish from the nearby Billingsgate Market - along with ’allotment’ veg sides. Experimental mains include a scallop and shrimp burger with kimchee, and Yorkshire red grouse with figs and foie gras, topped with a grating of bitter chocolate. Interiors by David Collins Studio use heaps of marble, and a long, striated-marble bar serves some 46 whiskies, reminding us all we’re surrounded by banks.