The superb shallot tart tatin reminded me of the lovely shallot crumble at the Giaconda Dining Room, a dessert turned savoury. The tart was even better than GDR's crumble, aromatic savoury flavour of shallot more prominent with a dark caramelisation, combined with its underlying chirp of sweetness, it's soft slippery layers contrasted by a crispy crust.
Thick fingers of sole separate tenderly into a thin delicate fibres, an upscale rendition of fish and chips bolstered by mushy peas and pretty good chips.
Cambridge cream, essentially a more local creme brulee, gets a natural boost from orange shortbread.
Excellent careful cooking. Roughly £40ish including a glass of wine iirc.