This restaurant seals the deal on the city’s reputation—as having a dining scene, which is creative and global, with ever more varied fare. At Mr. Cooper’s House and Garden, chef Simon Rogan creates playful, experimental food steeped local provenance. Think of charred mackerel had with warm horseradish veloute, or earl-gray smoked salmon had with cucumber and puffed rice. The wine list is as proficient, and the cocktails as innovative. Here too one can expect an unusual twist. In addition to the classic cocktails, you’ll find experimental ones like The Great Bear, made from Reyka Vodka, Borage Vermouth and Snow. The service at Mr Cooper’s is friendly and accommodating. You’ll soon learn the history and heritage of Mr Cooper himself (the family were coach makers by trade), whose house and lush gardens sat on the site of this restaurant that is home today to a variety of dining possibilities.