It also does great food. The Australian chef makes a mix of seasonally driven European dishes, with risottos, lovely pastas, grills and fish in summer, and amazing game, like venison pie, in the winter. It's totally delicious. I've never had the same thing twice.
Last time I was there I had spatchcock chicken, with a spiced crust and yummy yoghurt sauce. They're always exploring unusual food combinations. I once tried a watermelon and feta cheese salad with mint, which was delicious.
The old boiler-room downstairs is converted into a gallery space, which houses exhibitions or installations. These can be quite a challenge but always provide a talking point. And there's often an impromptu performance: you'll be there and the lights will suddenly go out, with a spotlight trained against the wall and someone climbing across the machines. Clients really enjoy it. It's a great place to take people, or to host an event.
You'd get the same level of service for three or four of you as you would for a group of 25. Some guests may react to the machinery, but there are candles everywhere. It's very warm and cosy too.
THE WAPPING PROJECT
Wapping Hydraulic Power Station, Wapping Wall, London E1W 3ST, 020 7680 2080, www.thewappingproject.com
Average price for three courses, £60-£70 per head, including drinks
Favourite dishes: Spatchcock chicken Watermelon and feta salad
- Sally Warmington is a brand director at Moet Hennessy UK.