IN&OUTTONIGHT 16 Wednesday, 29 July 2009 London Lite STAR RESTAURANTH The ColleCTion 264 Brompton Road, SW3 (020 7225 1212) This Norman Foster- designed converted warehouse comes complete with an 80ft glass catwalk entrance that glows with ambient lighting, so you can sashay down the runway and into the restaurant beyond. Who Leonardo DiCaprio has been partying here. Who elSe Quentin Tarantino, Kylie Minogue, Bruce Willis, Paris hilton and Elizabeth hurley. AMBienCe Loft-style interior with one of the longest bars in London. A raised mezzanine area overlooks the action on the ground level. huge projector screens fashion TV. BlenDinG in if youre worried your outfit might be a little de trop, youre bang on! WhAT To oRDeR Cuisine is innovative pan-Asian. Choose from the sharing menu: black cod and snow crab dumplings (12), or Wagyu beef, miso foie gras, grilled scallops, tempura rolls and kizushi salmon (26). WhAT To DRinK Champagne cocktails of course. BeST TABle Bag table No. 1 on the balcony. neXT BeST ThinG Taman Gang, 141 Park Lane, W1 (020 7515 3160) LeonardoDiCaprioatTheCollection Star spot: Leonardo DiCaprio parties at The Collection Itsallby hilary armstrong WATeRCReSS & neTTle Soup Serves 4 l4 bunches watercress l1 bunch nettles l1 onion (sliced) l1 potato -- Maris Piper (sliced) l50ml white wine l800ml vegetable stock sAuT onion, add potato. Cook for another 5 mins. Add wine, reduce for 2 mins, add stock and cook until potato is soft. Remove from heat, add nettles and watercress. season and blitz in food processor. Cool over ice to keep colour. RoAST piGeon WiTh A SpelT AnD WATeRCReSS SAlAD Serves 4 l2 wood pigeons l1 bunch watercress l200g spelt lbasic vinaigrette l1 packet radish cress l1 bunch baby radish COOK spelt. Put pigeons in a pan, colour breasts on hob, then put in 180C oven for 5 mins. Mix watercress with spelt, radish, cress and vinaigrette. slice pigeon breasts and serve on top of salad. From Simon Duff, executive chef at The National Dining Room and National Caf l watercress1ingredient2ways NOw THAT ITS NO lONGER NAFF R os, rosato, rosado, blush... whatever you call it theres no denying were all into the pink right now. Wherever you go drinking tonight, be it your local pub or a stellar new restaurant, youll see bright young things with glasses of ros in their hands. After decades in the wine wilderness, its at last shedding its naff image. Already, about one in 12 wines sold in the supermarket is ros, a figure that could rise as trend forecasts from Vinexpo predict UK sales will rise 47 per cent to 220m bottles a year (while red wines dip to 687m). But official proof that ross on the rise came this year when it was included for the first time in the office For National statistics official inflation-monitoring shopping basket. Why now? There are several reasons, according to wine writer and Master of Wine, Tim Atkin of thewinegang.com. one is diversity. Where once all you could buy was cloying French Ros dAnjou and squat-bottled medium-sweet Mateus Ros from Portugal (twin scourges of the suburban dinner party), good ros wines are now coming from just about every wine-producing country -- not just France and spain, but also places such as Argentina, Greece and New Zealand. There was a stigma attached to pink wine before, admits Atkin. But even red-blooded males now recognise a good, dry ros is great with food. Try it with big, bold Mediterranean flavours -- grilled fish and meat, mezze, pasta, even garlicky salads to see for yourself. Many delicate whites cant stand up to the flavour onslaught whereas ros, drunk young (the 2008 is drinking this summer) and produced from red grapes (by allowing the coloured skins only limited contact with the juices), is robust enough to take it. When it comes to picking a good one, Atkins advice is go by grape type. Generally, the better the grape, the better the results are likely to be. Look for the names shiraz, Pinot Noir, Merlot or Grenache. Ros is not only flying off the shelves in off-licences, its also finding its way on to restaurant wine lists. Whereas youd once find one generic house ros -- two if you were lucky -- these days, restau- rants are pushing the pink stuff for top- value, undemanding summer quaffing. At Francos Italian restaurant on Jermyn street, general manager Jason Philips has created the UKs largest ros list of 50 wines from 11 countries includ- ing Morocco, Lebanon and Chile. He even lists the new-style Mateus Ros, 18, index.html2.html3.html4.html5.html6.html7.html8.html9.html10.html11.html12.html13.html14.html15.html16.html17.html18.html19.html20.html21.html22.html23.html24.html25.html26.html27.html28.html29.html30.html31.html32.html33.html34.html35.html36.html37.html38.html39.html