Fans of Pidgin had little time to mourn its closure in 2024, as it quickly reopened as Sesta. The look of the room is similar, but in place of the tasting menu is an appealing à la carte, with signature dishes like nduja scotched olives with 'aggressive aioli'. British ingredients like Yorkshire chicken and Chalkstream trout sit alongside European and Asian influences from khinkali to rayu. There’s a short but terrific cocktail list and plenty of natural wines – and the delightful staff sashay around the small space in an impressively efficient way.