Vanilla Black has a very modern and smart decor. This compliments the relaxed and buzzy atmosphere of the restuarant. It is somewhere special to take colleagues and friends alike.

With a wide variety of dishes there is something for everyone including a “vindaloo”, truffled mushroom duxelle and a steamed cabbage pudding. All delicious for vegetarians and meat eaters alike and not a nut roast in sight!

With excellent service and wine menu, this restaurant is becoming busier and busier. Definitely worth a visit, or many!

Gasp!! Gourmet Vegetarian food that even carnivores are satisfied by? Tasty veggie delights that your tongue will treasure for weeks to come?

Vanilla Black is out-of-the-way in Chancery Lane, but only 3 mins walk from the tube - a blessing if you’re bored with fighting through Soho and fancy a change. This destinational eaterie is a heavenly escape from the usual bland veggie options that I’ve become resigned to.

What an incredibly decadent way to spend a gastronomic evening. At £24 for 2 courses, and £30 for 3 (lunch costs less), we felt ultra-satisfied and full to bursting after eating as much from the menu as possible (in the spirit of reviewing, of course).

This is what we chose: after an amuse bouche, we started with the deconstructed puy lentil dahl with potato puree and curry oil, and the Black Olive and Saffron Potato with Almond Muesli and tomato paste. Mains were Hickory-Smoked Duck Egg and Caerphilly Pudding, and Parsley and Mushroom Duxelle Mille Feuille - as for dessert, Carrot Cake with Orange Sorbet and sugared coriander and the Chocolate Parfait with passion fruit sorbet and crystallised pineapple was an incredible ending. Trust me, you won’t notice the lack of flesh on the plate.

Oh yes, these people definitely know what they’re doing - Vanilla Black used to be based in York until very recently; I ate there a year ago and fantastised about Donna and Andy bringing their place to London since that meal… who knew my dream would come true? This place has only been open for 3 weeks or so (time of writing May 2008) - I’d get in quick before people start plastering Michelin stars all over it.