Masque Noir

The name stands in tall Bodoni capitals at the top left, then a Swiss grid puts each section heading in its own column beside its dishes: starters of accras de morue and Jamaican beef patties, mains of curry goat and braised oxtail, churros as the carnival sweet and blanc-manger coco to finish. Thin rules and generous margins give it the calm of an evening before the masquerade. Change the dishes and prices in Menu Studio; opening hours and allergens sit at the foot.