N20 once had a reputation of being over-priced and unfortunately stocked a better line in rude waiting staff than it did fine food and wine. It would have been difficult, despite its amazingly plush interior that looks like it should be a haunt of the well-healed of Soho, to shake off a reputation like that.

But that's exactly what's happened in recent months, thaks to the new management under Tony and Sue. Breathing new life into this restaurant and cocktail bar, N20 is now Upstairs@N20. But don't be fooled into thinking this is simply a PR exercise and that it's just the name and management that's changed. Everything bar the gorgeous interior has.

Adding panach, vigour and passion to the place, Tony and Sue have ingeniously created a place with attentive five-star silver-service waiters, a trendy cocktail bar with staff that would put Tom Cruise to shame and amazing food.

The dishes are brought to you by culinary genius Sergio Marenghi who boasts time spent in the kitchens of Westbury Hotel, Bond Street, and Carlton Towers in Chelsea. The food is fresh and filling, providing a sumptuous, delicate fusion of flavours.

Perhaps, once you've considered all this, you want to spare a thought for the price. Although you would expect to pay through the nose for this type of service in the West End, Upstairs@N20 has slashed its prices to fit in with Whetstone's other culinary gems, and is phenomenally good value.

The trendy cocktail bar blends smooth clean lines with luxurious elements as hundreds of bottles of champagne hang on a looped silver rail along the whole bar area. The lighting is subtle, clever, relaxed and flattering.

Touches are second to none, from the delicate sinks in the loos, the bold flowers at the bar, the leather sofas for lazing in - everything down to the chocolate that's served with your post-meal.

For starters, I opted for beef carpaccio, which was presented on a bed of paresan shavings, while the beef itself was set delicately in a perfect circle of wafer-thin slices.

My partner delved straight into the delicious-looking linguine pasta with fresh cornish crab, olive and chilli dressing.

For the main course, he opted for the Pacific prawns, served with lemon grass and chive butter, accompanied with saffron rice, which formed a whirlwind of tastes.

The meal was polished off with a few more glasses of sauvingon, and a desert of poached pears which were naturally sweet and delicious, and my partner wolfed down a chocolate torte.

Upstairs@N20
1105-1111 High Road
Whetstone
N20 0PT
020 8445 8080