The National Restaurant Awards named Shu best eatery in Northern Ireland in 2012 and 2013, and cook Brian McCann and his group of very much educated holding up staff make eating here a joy that can simply be depended on, with one of those menus where everything looks great on the grounds that everything is. Highlight starters incorporate the calf’s tongue, cured salmon tartare, firm duck confit with spiced red cabbage purée and crab linguine with bean stew and lemon. Emerge mains incorporate moderate cooked shoulder of sheep with aubergine caviar, matured sirloin and wood pigeon with a Lapsang Souchong, beetroot and purple carrot purée. All over the place in the cool, contemporary 90-seater ground-floor eatery is light and breezy, yet my most loved spot here is a seat by the window to watch all life go by on the hip Lisburn Road outside. Note that there’s a dimly sentimental storm cellar mixed drink bar.