Parlour

The Parlour’s warm, silky Amedei chocolate sauce is superior to the chocolate ice-cream here, so order an ice-cream flight – three scoops of, say, marmalade and bergamot, strawberry and balsamic, and lemon curd – with the sauce to pour on top. Prices are on the high side, but coffees come with a tiny sample cone, and the David Collins interior is a stunner.