Treadsack’s mother ship houses Hunky Dory and Bernadine's, and the former is a bit of a split concept itself. It has two separate menus — one for the more upscale dining room (aim for a view of the wood-fired hearth) and the other a more casual pub. Richard Knight is living up to the sky high-expectations that diners have for the former Feast chef. Delicious starters include a salmagundi salad of roast lamb and herbs in a tart, bright vinaigrette and raw snapper tartare; a dry-aged New York strip demonstrates the grill's benefits. Fans of Feast's signature sticky toffee pudding need not worry: Pastry chef Julia Doran has faithfully re-created it.